I love pasta and this recipe is not only vegan, it’s gluten free. Yep!!! That’s what I said! Look at that creamy sauce and yet no dairy. Bonus!! It’s hitting all my boxes!!! The simple cucumber, tomato salad is the perfect side and I even got to use my very own grape tomatoes out of my garden. AND…. I topped this dish with my own home grown basil. There is something magical about walking out your door and picking something that completes your meal. When I lived in Arizona it was the fresh lemons, oranges and grapefruits that graced my foods. ( I took those lemons for granted!!! At 50 cents to a dollar per lemon that isn’t even super fresh, I fully appreciate that tree that produced 500-700 lemons per season.) I digress…. I am going to give this a 5 spoon rating because in addition to being yummy, it went together very easily. I will say that if you have bigger appetites, you might want to double this recipe. As I write this, I realize I didn’t add the lettuce to my tomatoes and cucumbers…oops!!! Here’s the thing… I wouldn’t change a thing. I didn’t miss the lettuce and I loved the combination of the just the tomatoes and cucumbers and it was vividly colorful next to the penne pasta. Hmmmmm…
PASTA:
Bring to boil a pan of water and add: Boil for 8 minutes…drain.. set aside
5 oz. gluten free pasta ( I love Banza brand. pasta made from chickpeas)
1 tsp. sea salt
PREP THE CASHEWS:
1 cup boiling water poured over 1/3 c. raw cashews… let sit for 15 minutes
DRESSING: (for tomatoes and cucumbers)
2 TBL. olive oil
1 TBL. red wine vinegar
1 tsp. brown sugar
1/4 tsp. sea salt
1/8 tsp garlic powder
1/8 tsp. Italian seasoning
1/8 tsp. black pepper
Halve the tomatoes, cut 1/2 English cucumber in half and then slice…. add these veggies to the dressing
FOOD PROCESSOR: Blend the following till smooth….
Drained cashews
8 0z. tomato sauce
4 oz. chicken or veggie broth
1/8 c. nutritional yeast
2 tsp. Gluten free flour
1/2 tsp. sea salt
1/2 tsp. Italian seasoning
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/8 tsp. black pepper
SAUCE PAN WITH DRAINED PASTA:
pour the cashew mixture over the pasta and heat till warm
Basil:
Roll fresh basil leaves and then slice into ribbons.
SERVE:
Divide pasta between the plates and top with basil ribbons . Serve with the salad on the side.
