Tuesday, May 15, 2012

Quick Easy Tomato Basil Pasta

Hello everyone!!! So i super apologize for not blogging last week. I was extremely busy and just spaced it! So i hope you have all had a great couple of weeks and a great mothers day!! My husband brought home flowers because i am a mom to our dogs! :) He is cute!
So on Saturday the 12th I was in a cooking competition called the Fud Fued and made Thai Chicken Lettuce Wraps. I will give you all the recipe sometime. I entered in the appetizer category and received third place!!! A couple of the judges were The Food Nanny from BYUtv and Judge Jaxon who owns a cooking school in Park City. So it is kind of fun who they get. Last year I made chicken egg rolls and got third place as well. I received some fun prizes that i am excited to use :) All in all it was a fun experience that my husband. mom, step dad, aunt and a couple of friends were able to enjoy with me!
On the weight loss I have lost 6-7 pounds. I need to kick it in gear!!! Yesterday I started noticing where i might be losing weight...... ITS THE LAST PLACE I WANNA LOSE WEIGHT!!...... but oh well.

Anyway on to the recipe for today.... I have made a bunch of recipes in the past few weeks that i am so excited to share with you and some horrible ones i will share so you know not to try them!! But last nights dinner was sooooooo good I couldnt wait till today to blog about it......

Super Quick Tomato Basil Cream Pasta
Serves Two (i always cook way to much pasta so i got enough for 3-4)
1 Large, ripe tomato (2 cups roughly chopped, 1 1/2 cups blended)
1/2 Cup Raw Cashews
1 Tbs Tomato Paste ( i did two TBSP)
1/4 Cup Water

2 Tbs Olive Oil
2-4 Cloves Garlic, minced, optional

6 Ounces (ish) Whole Wheat Spaghetti

1 tsp Salt
2-3 Tbs Wine or Water, optional
1-2 tsp Freshly Cracked, Coarse Black Pepper
1 Large Handful Fresh Basil Leaves, chopped

Put a large pot of salted water on to boil. Once boiling add pasta.
Core the tomato, then roughly chop it. Add it to your blender, seeds, skin and all. Add cashews, tomato paste, and water. Blend until very smooth. (seriously blend for awhile)
Add olive oil to a large saute pan over medium-high heat. Add garlic and saute until golden, being careful not to burn.
Pour sauce from the blender into the saute pan and bring to a simmer.
Add salt and let cook for 4-5 minutes, stirring occasionally.
If desired add wine/water to thin out the sauce. ( i did 3 Tbsp of wine, it cooks out)
Taste and season more if necessary.
Let simmer until pasta is finished cooking. (my pasta was done way before, so i drained it and let it sit)
Once pasta is cooked, drain.
Add pasta to the saute pan with black pepper and freshly chopped basil leaves. Toss to coat. Serve immediately, garnishing with more pepper and basil.
(i added a handful of parmesan cheese :/......)

So i was really nervous with this because my mom and i tried making a tomato basil soup with chopped on almonds and it was just soo chunky we couldnt handle it. So this sauce being made with cashews i was nervous... because even after i blended awhile it was still slightly chunky. WELL, the cooking it 4-5 minutes makes it soft and it was DELICIOUS!! My husband and I both ate it so fast!! 

Just ate the leftovers for lunch and it was soooo delicious!! Im so excited about this recipe!!  

We had ours with chicken that was marinated in a Lawreys Tuscan Dried Tomato Herbs and some Asparagus :)

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