Creamy Tomato Spaghetti
Ingredients
2 servings of Spaghetti, or Zucchini Noodles
5 cloves sliced Garlic
2 cups chopped Tomatoes
1 tbsp Tomato Paste
2 tbsp Extra Virgin Olive Oil
1 handful Basil Leaves
1/3 cup Soaked Cashews (6 hours)
2 tbsp Nutritional Yeast
1/4 tsp Garlic Powder
Instructions
- Soak your cashews for at least 6 hours to prepare. Then start making your tomato sauce by sautéing the garlic in the olive oil until just starting to get golden.
- Add the tomatoes and paste and season. While that simmers away on a low heat, prepare your cashew cream.
- Add the cashews to your food processor with 1/3 cup filtered water, a good pinch of salt and pepper, nutritional yeast and garlic powder.
- Blend on high speed for 2 minutes until you have a thick cream.
- Get your water on the boil for the spaghetti. You want to add your cashew cream to the tomato sauce a few minutes before you’re ready to serve, just to heat it up.
- Mix well and simmer, seasoning more if needed. Toss cooked spaghetti through sauce and serve.
- Top with fresh basil, rocket nutritional yeast or crispy pangritata.