This Tomato Basil Cream Pasta gets its creaminess from cashews – making it decadent, yet light. If you have time, soak the cashews in water for a few hours or overnight and drain them before using (this step isn’t necessary if you have a Vitamix or another high-speed blender).
Ingredients:
2–3 large, ripe tomatoes
1 cup raw cashews
2 Tbsp. tomato paste
1/4 cup water
2 Tbsp. olive oil
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