Both E and I were in love with this creamy tomato pasta. My favourite pasta sauce used to be cream (specifically alfredo, even more specifically my mom's alfredo), then it became rose. I try not to have cream sauces too often as I know they're not very good for me, but now that I've found this delicious vegan rose sauce, I can indulge in my creamy pasta more often. I love basil but I'm sure it would be delicious with your favourite herb or whatever you might have in your garden (indoor garden at this time of year?)
Last weekend we went to Tofino for our 1 year anniversary! (If you're interested you can check out some of our wedding photos and our wedding video.)
I never posted pictures from our trip to Turkey and Greece, but I'm almost immediately posting pictures from our trip to Tofino. What does that say?? Hm. Probably that there were way too many Turkey and Greece photos. And also that I loooooooove taking local vacations and that Tofino is one of my favourite places.
This was my third time going there, and first time going during "storm watching season". Which basically means there's a lot of rain and big waves, at least that's what we experienced. It was a really relaxing cozy vacation. Tofino is a small town with a handful of restaurants, bakeries and shops (no big name stores). It's known for its surfing, but if you're not a surfer like me you can still enjoy walking along the beaches.
If this sounds good, you might also like:
Pasta with French Lentils and Kale
Red and White Tortellini
Pasta with Ruby Chard and Cranberries
Mediterranean Macaroni and Cheese
Quick Vegan Tomato Basil Cream Pasta
Adapted from Vegan Yum Yum
7 oz uncooked whole wheat spaghetti (or other pasta shape)
1 medium ripe tomato, cored and roughly chopped
1/2 cup raw cashews
1/4 cup water
1 tbsp tomato paste
2 tbsp olive oil
4 cloves garlic, minced
1 tsp salt
1 tsp ground black pepper
1 large handful fresh basil, chopped
Bring a large pot of water to a boil and cook the pasta according to package directions.
While the pasta is cooking, make the sauce. To a blender, add the tomato, cashews, water, tomato paste and salt. Blend until very smooth.
In a large saute pan over medium heat, add the olive oil. Add the garlic and saute until golden, being careful not to burn. Pour the sauce from the blender into the pan and bring to a simmer for 4 to 5 minutes, stirring occasionally.
Once the pasta is cooked, drain it. Mix the pasta, sauce, black pepper and basil.