Ingredients
- 6 medium tomatoes quartered
- 1 medium yellow onion chopped
- 6 cloves garlic peeled and smashed
- 1/4 cup olive oil separated
- 1 teaspoon salt separated
- 1/4 teaspoon pepper
- 6 –8 servings of whole grain pasta
- 1 cup cashews (can sub for soaked sunflower seeds) soaked overnight in water
- Fresh basil chopped, to taste
Instructions
- Preheat oven to 400ºF and line a baking sheet with tin foil. Place tomatoes, onions, garlic, olive oil, 1/2 teaspoon salt, and pepper onto baking sheet and drizzle with 2 tablespoons olive oil. Toss, making sure everything is coated. Roast at 400ºF 20 minutes.
- While vegetables are roasting, cook the pasta according to package’s instructions.
- Remove baking sheet from oven, remove skin from tomatoes, and roast for an additional 10 minutes.
- Next, transfer all ingredients on the baking sheet (including juices) into a blender along with soaked cashews and the remaining olive oil and salt. Blend until smooth.
- Toss pasta with sauce and top with fresh basil and cracked pepper.