I followed Lauren's recipe but added diced yellow squash, soy parmesan and crushed red pepper (which I included in the recipe below).
The pasta was served with a side salad of Hearts of Palm, Beets and Romaine dressed with an oil and vinegar dressing.
Super Quick Tomato Basil Cream Pasta- Vegan Yum Yum Cookbook by Lauren Ulm
6-8 oz. whole-wheat spaghetti
2 large, ripe tomatoes
1/2 yellow squash (diced) my addition (optional)
1/2 cup raw cashews
1/4 cup water
1 tablespoon tomato paste
2 tablespoons olive oil
2-4 garlic cloves, minced
1 teaspoon salt
2-3 tablespoons wine or water (optional) I used wine and pasta water
1-2 teaspoons black pepper
1 large handful fresh basil, chopped
Bring pot of salted water to boil and cook pasta.
Core the tomato, then roughly chop. Add to food processor or blender, seeds, skin and all. Add the cashews,water and tomato paste. Blend until very smooth.
Add olive oil to saute pan over medium heat. Add the garlic and squash (if using) and cook until golden.
Pour the sauce from the blender into the saute pan and bring to simmer. Add the salt and let it cook 4-5 minutes.
If desired, add the wine or pasta water to thin out the sauce. Add red pepper flakes (optional) and soy parm. Add cooked, drained pasta to sauce and saute with pepper and chopped basil leaves. Toss to coat.