Creamy farm tomato spaghetti
Creamy farm tomato spaghetti
Dear pasta,
I love you.
Sincerely,
Stacey
No, but seriously I really do love pasta. Not technically a 100% whole food, but I do give myself grace in this department. Pasta is just so good. I always make sure that if I am eating pasta, it’s whole grain or whole bean (like this one from The Only Bean which you can actually get a discount on with code staceyh20 for any of their Amazon products! YAY!). This particular picture is made with their yellow soybean pasta which is cancer protective and seriously high in protein! I wanted to share my simple creamy sauce that goes well with most anything and of course has tomatoes in it because I am all about that Lycopene! As always, this sauce is dairy free. 49% of calories in dairy is fat: namely saturated fat and this is associated with higher risks of breast cancer and alzheimers, so dairy free is the way to go! This sauce is creamy with the use of cashews instead of dairy.
To make the sauce:
Cream Farm Tomato Spaghetti
Ingredients
- 1/3 cup raw cashews (use more or less depending on how creamy you want your sauce)
- 3 cups chopped canned or jarred plum tomatoes (San Marzano are the BEST) Side note: always make sure your cans are PBA free if you buy canned food.
- 1/4 cup nutritional yeast (this is high in B vitamins and makes things taste deeply umami!!)
- 2 Tbsp pizza (my fav is Fronteir brand) or Italian seasoning
- 1/2 – 1 tsp salt (to taste or none at all if you are used to that like we are!)
- 1/8 tsp black pepper (I use a smoked black pepper which really makes this sauce taste so good)
- 1/2 cup yellow onion
- 3 minced garlic cloves
Instructions
- Sautee the yellow onion and garlic in water, broth, or oil if you prefer until translucent and fragrant. Add the tomatoes to the pan until just heated through. Add all remaining ingredients plus the alliums and tomatoes to your blender and blend until nice and smooth. Mix this sauce with your favorite pasta, use a little extra sauce on top and enjoy!
