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All recipes
Creamy Tomato, Basil and Olive Pasta
Intermediate
Second Course
Ingredients
Serves 4
- 2 tablespoons Monini Classico Extra Virgin Olive Oil
- 2 cloves garlic, chopped
- 100g cherry tomatoes, halved
- 1/2 tsp chilli flakes
- Handful fresh basil leaves
- 50g broccoli
- 300g cooked pasta
- 400g canned diced tomatoes
- 1/2 cup cashew cream (or vegan cooking cream)
- 50g black olives, halved
Preparation
Method
- Bring a large pot of water to the boil and cook pasta according to packet instructions.
- Heat the olive oil in a large pan on a medium heat. Add the garlic and chopped tomatoes. Cook for 2 minus until garlic is fragrant and tomatoes are starting to get juicy. Add basil leaves and chilli and stir.
- Lower heat to a low and add canned tomatoes and cook for a further 5 mins.
- Stir in the cashew cream and the olives.
- Drain the pasta, saving about 1 cup of the water. Add the pasta to the pan and gradually add small amounts of the water back in as you stir, until the pasta is nicely coated in the sauce and very creamy (you don’t need to add all the water back, just enough to reach a creamy texture)
- Serve hot with extra basil leaves and a sprinkle of vegan parmesan.
To make cashew cream I blend 1/2 cup raw cashews with 1/2 cup water and 1 tsp white miso paste.
Add an extra touch
CLASSICO
