You know those days when you need pasta and you need it now? That was yesterday for me. I needed pasta. In my stomach. ASAP. I was trying to hold off a major migraine, and when that’s in progress, I need something serious to eat.
So, pasta…but I figured I should probably have some vegetables, too. Luckily I had some heirloom tomatoes (that were total lookers, by the way), basil, and some cashew cream already made—I was eating 20 minutes later. 🙂
This meal is really easy, healthy, and filling.
Hope you like it!
Heirloom Tomato Pasta
Single Serving | Vegan
Prep time: 5 min | Cook and serve time: 15 min
1 cup chopped heirloom tomatoes
5 to 7 chopped basil leaves
1/3 cup cashew cream
1 tablespoon nutritional yeast
1 serving of pasta (whatever type you have handy will work!)
Salt, to taste
Pepper, to taste
- Chop tomatoes.
- Chop basil.
Cook and serve:
- Cook pasta according to package’s directions.
- If cashew cream is thick, mix with a little non-dairy milk.
- In a bowl, stir together pasta, tomatoes, cashew cream, basil, and nutritional yeast.
- Season with salt and pepper to taste, then serve.