Creamy Tomato Cashew Pasta Sauce, an Almost Recipe
Sometimes, I drink a couple of beers while I’m cooking. Usually, that means I don’t measure anything, let alone write it down. And normally, I might not even try to tell you about it, except that this pasta sauce was kind of outstanding. The boyfriend is still talking about it, and in fact chastised me a tiny bit the other night for not writing it down. Gah. But I remember the basics of what went down, so here you go.
There was a huge onion, which I chopped, and a lot of garlic, too.
There were a few tomatoes, because this was the last of those 15 tomatoes my CSA gave me.
I wanted it creamy, so I added cashews and blended it up, but then it wasn’t creamy enough, so I also added half an avocado and blended it again.
I grabbed herbs from the garden: thyme, basil, oregano.
Probably there is some nutritional yeast in there, definitely salt and pepper.
So! Figure it out? I’m going to have to make it again and make sure I pay attention this time, because it was such a hit. The pasta was also amazing, and local! Some kind of pasta that has tofu in it, from our new local foods store. I haven’t seen it there since, but I’m keeping my eye out!
I do remember this being really easy to make, the boyfriend being skeptical because of how many onions I added, and then still loving it, it being really creamy, and then it tasting horrible two days later on top of raw zucchini. So it didn’t refrigerate well, but hot, it was fabulous.
So many mysteries to solve, so little time.
Local: tomatoes, onion, thyme, oregano, basil.