Creamy Tomato PastaHi family, first of all a gold star for who notices what is different about this post!
Secondly, thanks so much for the lovely comments about my previous post via the comment section and also by email. What a lovely supportive bunch you are.
To celebrate your loveliness, I thought I would post an incredibly delicious, and super simple recipe. What is even more special about this one, is that my husband (otherwise known as the carnivore) made it for me! I tried so hard not to give a look of triumph when he decided to cook and then enjoyed a vegan meal, but I think I was pretty unsuccessful. He then proceeded to declare it was one of the best ones he had tasted yet. Again I had to bite my tongue.(Of course he would bloody well say that when he made it!)
Anyway………….This is adapted from Angela at Oh She Glows.
As always, we were a bit rushed so did used some canned ingredients. In my ideal world I would use fresh, but when the kids are fighting, and we are all hungry, you do what you can.
Ingredients
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1 full pack of gluten free (or not!) spaghetti pasta. We use Healtheries brand
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1 can of Italian spiced Tomatoes
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1/4 cup water
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splash of olive oil
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2 Tbsp tomato paste
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1/2 cup raw cashews
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2 or 3 garlic cloves depending on your taste preference
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3 tbsp white wine
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salt and pepper to taste
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Basil paste to equal 1 cup. (If you have fresh basil, use approx 1 cup)
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A few sprigs of Coriander
Directions
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Add your tomatoes, cashews, water and tomato paste together in a blender or food processor. We used our food processor.
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Cook the pasta according to packet directions.
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In a pan on the stove heat the olive oil and saute the garlic.
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Pour the sauce from the food processor into the pan and bring to a simmer, then let it cook for about 5 mins.Add the wine if you wish to use it.
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Drain your pasta, and stir through the basil, then pop it back into it’s pot.
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Gradually add the tomato sauce to the pasta, until you have the consistency you like. Stir and serve immediately.
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Serve with a few sprigs of Coriander on each plate.
This made two adults, and two smaller kid sized portions for us. We served it with a simple green salad with a dressing made of Olive oil, balsamic vinegar, and a splash of Agave nectar.
The coriander sprigs made such a difference to the meal – you really do need to try adding it! And just in case you still weren’t convinced about the coriander how’s this for health benefits!
Coriander (Cilantro) is…………………….
A Digestion aid that can help settle the stomach, An anti-inflammatory agent, a protectant against urinary tract infections, a good source of dietary fibre, a good source of iron, a good source of magnesium, and it is rich in phytonutrients and flavonoids.( I am clearly just showing off here, but how good is coriander!!)
Enjoy 
Cheers
Ali
