Creamy Tomato Pasta
with a creamy almond butter tomato sauce
I love pasta and I think 99% of you guys love pasta too. It’s such a universal dish that always turns out very tasteful. Today I am sharing with you a pasta sauce recipe that is easy to make and only requires 15 minutes preparation.
It’s much creamier than your average tomato sauce due to two special ingredients: Nutritional yeast and almond butter.
If you haven’t tried nut butter with pasta, you’ve been missing out! I only discovered this divine combination recently when I arbitrarily ate my leftover pasta with almond butter. What an enlightening moment!
Even better than pasta with almond butter: Pasta with a creamy almond butter tomato sauce.
Did you know that traditional Italian tomato sauces are sometimes cooked for more than an hour to bring out the full flavour?
Well, that’s nice but not everybody has time for that… right? 😀
This pasta sauce is a flavour explosion that will not make us single ladies (or guys) have to spend hours in the kitchen to fill a single belly. This recipe gives 2 servings which indicates you can either share a pasta dinner with someone or keep half of the sauce in the fridge for the next day. I’m sure it still tastes great when it’s cold. I had the other half together with some cooked beans (aka nutritious little PROTEIN BOMBS).
The pasta of my choice is buckwheat pasta but you can use whatever pasta you have at home and feel like eating right now. I love buckwheat pasta due to its high nutritional content and nutty flavour. When cooked, I find that the characteristic nutty taste fades a little (which could be considered positive if you’re not into buckwheat but still want to foster the superfood’s benefit).
> Bei Greenist.de könnt ihr mit dem Code ‚laurafruitfairy‘ 15% auf alles sparen. <
Instead of toasted pine nuts, you could also toast cashews, almonds, walnuts or any other kind of nut you have at home. Sunflower seeds are also a great, cheaper alternative to pine nuts (a little tip for the students among you). You can toast them and use them in pestos and as a pasta topping just like pine nuts.
To toast pine nuts (or nuts and seeds in general), simply heat a pan at highest heat and toss them around for 1-2 minutes until they are brown on all sides (brown, NOT black).
I love to also add some fresh basil and raw cherry tomatoes to my pasta because your body needs the enzymes found in raw, uncooked fruits, vegetables and greens to break down your food. In general, I ALWAYS eat my cooked meals with at least one raw component. Not to mention greens and juicy raw tomatoes also add an extra flavour boost to your pasta meal…
Are you drooling yet?
Okay, let’s get cooking.
Creamy Tomato Pasta
- 200 g pasta
- 2 tbsp tomato paste
- 40 g dried tomatoes
- 300 g cherry tomatoes
- 2 tbsp nutritional yeast
- 2 tbsp almond butter I recommend crunchy salted almond butter
- 1 tbsp Italian herbs
- 2 garlic clove(s)
- 1 red onion
- salt and pepper to taste
- pine nuts
- cherry tomatoes
- fresh basil
- Cook pasta according to instructions on the package. In the meantime, slice garlic and toast it in a pan on high heat without oil until slightly brown from all sides.
- Add the toasted garlic, dried tomatoes, tomate paste and nutritional yeast to a high-speed blender and process together with about 300g hot pasta water.
- Slice cherry tomatoes. Dice the red onion finely.
- Add oil or water to the pan and fry the onion until soft and translucent.
- Add cherry tomatoes to the pan and continue frying until they are soft.
- Pour the blended mixture into the pan, add Italian herbs, salt, and pepper and turn off the heat. Stir in almond butter.
- Let simmer for another 1-2 minutes before you throw the cooked pasta into the sauce to combine.
- Serve on a plate and top off with pine nuts, raw cherry tomatoes and fresh basil.