Organic Emily

Creamy Vegan Tomato Basil Pasta

Creamy Vegan Tomato, Basil PastaIt’s that time of year for fresh basil and tomatoes!  This delicious dish is surprisingly ‘creamy’ and satisfying without the cream.  Simple and fast for those summer evenings when we’d rather be outside!


1/2 cup cashews

1/2 cup water

16 ounces uncooked spiraled pasta

1 teaspoon olive oil

1 onion, chopped

2 cloves garlic, chopped

1 1/2 cups fresh diced tomatoes or 15 ounce can diced tomatoes

3 handfuls of fresh spinach, chopped

2-3 tablespoons nutritional yeast flakes

1 cup fresh chopped basil

2-3 tablespoons tomato paste

1 teaspoon dried oregano or Italian seasoning

Sea salt and fresh ground pepper to taste

Cook the pasta in boiling water in a large pot, strain when done.  Blend the cashews and water in a blender and set aside.   In another large pan cook the onions and garlic in oil.  Add the cashew cream, tomatoes, spinach, yeast, basil, paste and oregano.  Saute for a few minutes and add the pasta.  Season with salt and pepper and serve with large green salad.

Emily Saddler

Emily is a Master Gardener, wife of a professional landscape contractor, homeschool mom of 7 awesome kids, yoga/pilates instructor, a clinical and master herbalist, licensed massage therapist and soon to be traditional naturopath. She is a very passionate advocate of organic home-grown food! Emily maintains a blog called “The Organic Suburban Farm Girl” where she shares gardening advice, delicious recipes made with fresh, organic ingredients, herbal and natural home care product recipes and loves teaching classes on gardening, plant identification and herbal remedy workshops. Check out the events and classes page for more info.

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