Creamy Pasta Pomodoro
Ingredients
Creamy Tomato Sauce
-
¼
cup
raw cashews
-
½
tablespoon
tomato paste
-
¼
cup
water
-
¼ to ½
teaspoon
sea salt
The Pasta
-
10
ounces
rigatoni
-
2
medium
zucchini, sliced into thin half moons
-
2
tablespoons
fresh thyme leaves
-
2
cans
cherry tomatoes (14-ounce each), drained
-
6
cups
spinach or mix of spinach & arugula
-
¼
cup
chopped parsley or sliced basil
-
extra-virgin olive oil
for drizzling
-
sea salt and freshly ground black pepper
Instructions
- Blend the marinara, cashews, tomato paste, and salt with ¼ cup of water until smooth, then set aside.
- Cook the rigatoni in salted boiling water until al dente.
- In a skillet, heat olive oil and sauté zucchini with thyme, salt, and pepper until lightly browned.
- Add tomatoes to the skillet and cook until heated through, then stir in the spinach until wilted.
- Combine the cooked pasta with the creamy sauce and vegetables, tossing to coat.
- Serve topped with parsley or basil and additional seasoning as desired.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
15g
Total carbohydrates
45g
Total protein
12g
Sodium
300mg
Cholesterol
0mg
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