Tomato Basil Cream Pasta

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 377.2
  • Total Fat: 12.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 896.9 mg
  • Total Carbs: 57.8 g
  • Dietary Fiber: 5.3 g
  • Protein: 11.9 g

View full nutritional breakdown of Tomato Basil Cream Pasta calories by ingredient
Submitted by:


Recipe adapted from VeganYumYum Recipe adapted from VeganYumYum
Number of Servings: 4


    1 Large, ripe tomato (2 cups roughly chopped)
    ½ Cup Raw Cashews
    1 Tablespoon Tomato Paste
    ¼ Cup Water
    ½ Tablespoon Olive Oil
    3 Cloves Garlic, minced, optional
    8 Ounces Whole Wheat Spaghetti
    1 tsp Salt
    ½ Tablespoon Wine
    ½ Tablespoon Water
    1 ½ tsp Freshly Cracked, Coarse Black Pepper
    8 Fresh Basil Leaves, chopped


Cook pasta according to package directions
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.
Add olive oil to a large sauté pan over medium-high heat. Add garlic and sauté until golden, being careful not to burn.
Pour sauce from the blender into the sauté pan and bring to a simmer. Add salt and let cook for 4-5 minutes, stirring occasionally.
If desired add wine to thin out the sauce. Taste and season more if necessary. Let simmer until pasta is finished cooking.
Once pasta is cooked, drain. Add pasta to the sauté pan with black pepper and freshly chopped basil leaves. Toss to coat.
Serve immediately, garnishing with more pepper and basil.

Makes 4 large servings.

Number of Servings: 4

Recipe submitted by SparkPeople user EJORDANE.

Rate This Recipe