Creamy Tomato Pasta
Equipment
- Pot
- Blender
Ingredients
- 4 oz Brown Rice Pasta
- 2 cup red Pepper
- 4 Tomatoes sun dried
- 1 cup Canned Tomatoes diced
- ½ cup Cashews
- 1 tbsp Olive Oil extra virgin
- ¼ cup Onions diced
- 1 clove Garlic
- pinch Sea Salt and Pepper
- 1 tbsp Parsley chopped
Instructions
- Soak the cashews in water for 2 hours before making the dish.½ cup Cashews
- Bring a pot of water to a boil on the stove top and prepare the brown rice pasta according to packaging instructions.4 oz Brown Rice Pasta
- Meanwhile, place a pan on medium heat and add the olive oil, onions, garlic and red pepper, all finely chopped. Sauté until the red peppers and onions become translucent.1 tbsp Olive Oil, ¼ cup Onions, 1 clove Garlic, 2 cup red Pepper
- In a blender, combine the diced tomatoes, drained cashews, sun dried tomatoes and the sautéed vegetables. Blend until creamy.2 cup red Pepper, 4 Tomatoes, 1 cup Canned Tomatoes, ½ cup Cashews, 1 tbsp Olive Oil, ¼ cup Onions, 1 clove Garlic
- Once the pasta is complete, drain and add to a bowl with the creamy tomato sauce. Combine well and serve with fresh parsley on top.pinch Sea Salt and Pepper, 1 tbsp Parsley
Nutrition
Calories: 575kcalCarbohydrates: 84gProtein: 16gFat: 23gSaturated fat: 4gPolyunsaturated fat: 4gMonounsaturated fat: 13gSodium: 194mgPotassium: 1511mgFiber: 14gSuger: 22gVitamin A: 7144IUVitamin C: 240mgCalcium: 98mgIron: 5mgMagnesium: 167mgNet Carbohydrates: 70g
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