15 Jul Creamy Tomato And Basil Pasta
Creamy Tomato And Basil Pasta
Serves around 4
- Wholemeal penne pasta
- 2 large ripe tomatoes
- 2 tbsp tomato paste
- 1/4 cup chopped sun-dried tomatoes
- ½ cup coconut cream
- 2 tbsp olive oil
- 1 brown onion, finely diced
- 2 garlic cloves, crushed
- Salt and pepper
- ½ cup chopped fresh basil leaves
- Nutritional yeast flakes to serve - optional
Start cooking pasta as per direction on packet.
Heat oil in a large saucepan over a medium-low heat. Sauté onion for 5 mins, then add garlic and cook for 2 mins.
Blitz tomatoes, sun-dried tomatoes, tomato paste and coconut cream in a blender until smooth.
Add tomato mixture to pan, add salt and pepper to taste, bring to the boil and simmer for 5 minutes.
Drain pasta, keeping one cup of pasta water.
Add pasta to tomato mixture and mix well, adding pasta water to get desired consistency.
Stir through half of the basil leaves.
Serve with extra basil leaves and nutritional yeast, pepper and salt to taste.
Variation
Add olives and some chilli flakes to the pan at the same time as the tomato mixture.
