Tomato Basil Orzo Pasta
(3 servings)
As much as possible, ingredients used are clean, organic, gluten free, and dairy free!
½ cup raw cashews
½ cup unsweetened, unflavored almond milk
9 ounces uncooked pasta (gluten free, if needed)
1 teaspoon extra-virgin olive oil
1 small onion, diced
2 cloves garlic, minced
1-1/2 cups diced fresh or canned tomatoes (drained if canned)
3 handfuls spinach
1 to 3 tablespoons nutritional yeast, to taste (optional)
1 cup packed fresh basil, finely chopped
2 to 3 tablespoons tomato paste, to taste
1 teaspoon dried oregano
½ teaspoon sea salt
¼ teaspoon pepper
Place cashews in a bowl and add enough water to cover. Soak at least 2 hours or overnight. Drain and rinse. Place cashews in a blender with almond milk, blend on highest speed until smooth. Set aside.
Bring a large pot of salted water to boil. Prepare the pasta according to the instructions on the package.
In a large wok or frying pan, heat the oil over medium heat. Add the onion and garlic, sauté for 5 to 10 minutes, or until the onion is translucent. Add the diced tomatoes and spinach and continue cooking for 7 to 10 minutes over medium-high heat, until the spinach is wilted.
Stir in cashew cream, nutritional yeast (if using,) basil, tomato paste, oregano, salt, and pepper. Cook for 5 to 10 minutes more, or until heated through.
Drain the pasta and add to the pan. Stir to combine the pasta with the sauce. Cook for a few minutes, or until heated through. Season with salt and pepper to taste and serve immediately.
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