Creamy Tomato Thyme Pasta

A few months ago I discovered the blog Vegan Yum Yum.



I was (and still am) completely obessed with the food, the photogrpaghy, and by how easy the recipes I tried were to follow. I was instally inspired because cooking and vegan/vegetarion food are two of my greatest passions. So, I went out and bought her book. This recipe was the first one I tried.





And it was delicious! I loved this dish for several reasons. For one, it was super easy. Two, it used fresh tomatoes which, I picked up and the local fruit stand. Yummm. And finally, the use of cashews. Vegan food forces you to learn so many different properties of food to capture the right taste you want to achieve. Cashews are a great example of that. To create that creamy-ness, you blend the cashews, and it creates that flavor and I love that!






Here is the recipe. I did tweak it for my own liking but you can find the orginal recipe in the link above.


8 oz. whole wheat spaghetti
2 ripe tomatoes
1/2 raw cashews
1/4 cup water
1 tablespoon tomato paste
2 tablespoons olive oil
4 cloves of minced garlic
1 teaspoon garlic salt
3 tablespoons water (if nessecary)
freshly cracked
thyme( to liking)

1. Boil water that has been well seasoned and cook pasta according to box

2. Core tomatoes and roughly chop up. Throw it all into a blender. Add cashews, water, and tomato paste. Blend until it is very smooth.

3. In a large pan, saute garlic on medium heat in olive oil. Careful not to burn. About 30 seconds to a minute.

4. Pour sauce into pan and bring it to a simmer. Add the salt. Cook for 4-5 minutes. Occasionally stirring.

5. Add water to thin out if you please. Let it simmer till pasta is ready.

6. Drain pasta and add it to pan with sauce. Season to taste with pepper and thyme. Serve!