Spaghetti Squared in a Tomato Basil Cream Sauce

I often make this Tomato Basil Cream Sauce that I got off the Become the Voice website, that she got from Vegan Yum Yum (kinda like the recipe telephone game). Well, not much has been lost in translation here. I follow the recipe almost exactly because it is divine! I did however have a spaghetti squash laying around, coming close to the end of its days, so I incorporated it into the mix for a new and improved version. The slight sweetness from the squash complemented the tanginess of the fresh tomatoes perfectly. Thank you to both the websites above for introducing a new family favourite into my life.

Ingredients:

I medium spaghetti squash, cut in half and seeded

1/2 box of spaghetti (mixed with the squash is enough for four servings)

2 ripe roma tomatoes, roughly chopped

1/2 cup raw cashews

1 tablespoon tomato paste

1/4 cup water

2 tablespoons olive oil

4 cloves garlic, minced

1 teaspoon salt

1 teaspoon fresh cracked pepper

2-3 tablespoons water or wine, to thin out (I’ve also used vodka in the past)

1 large handful of fresh chopped basil leaves

Method:

Preheat oven to 375F

Place spaghetti squash on a baking sheet, rind up, and bake for about 40 minutes.

In a blender place the tomatoes, cashews, tomato paste and water and blend until very smooth.

Cook spaghetti according to directions.

In a large skillet saute garlic in olive oil over medium heat until golden, careful not to burn. Pour the sauce from the blender into the pan and bring to a simmer for 4-5 minutes, stirring occasionally. You may add water/wine/vodka now to thin if you like.

When the spaghetti squash is done, take your fork and scrape out the ‘noodles’ form stem to stern and add them to the pan, along with the cooked spaghetti noodles. Toss to coat, add the fresh basil, cracked pepper and salt. Serve immediately (it’s best when warm). Enjoy!

~The Vegan Project