Pasta with Tomato "Cream" Sauce

Ready for another easy, healthy meal?! Here you go! It's so simple and I use a cashew "cream" sauce instead of dairy cream, it's much better for you and still gives you the richness and creaminess of a typical cream sauce. Enjoy!

Pasta with Tomato "Cream" Sauce
15oz can tomato sauce
14.5oz can Italian tomatoes (blend in food processor for smoother sauce)
Dried parsley
Dried oregano
Dried basil
Salt & pepper
1/2 C. raw cashews, soaked in water for at least an hour before using
1/2 C. water
1 Tbsp. butter (vegan butter)
1 Tbsp. cornstarch
1 box penne pasta (1lb.)

1. Heat a large pan on medium heat and add tomato sauce, Italian tomatoes and seasonings. Bring to a light boil, reduce heat to simmer.
2. While sauce simmers bring a pot of salted water to a boil and begin cooking your pasta. Also, combine the soaked cashews (drain first), water, butter and cornstarch in a food processor or blender and blend until smooth. Pour into simmering sauce.
3. Once pasta is cooked drain and toss with sauce, serve!

-Serves about 6.

p.s. You can add mushrooms and/or spinach if you would like, simply saute them with a bit of olive oil and 2 cloves of garlic then proceed with the sauce.


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