This recipe is sponsored by Delallo
You know the times when you need a recipe that is quick, easy, and healthy – and you don’t have time to meal plan or research cause guess what? you’re sitting in the parking lot of the grocery store. no list. no time.
You know what you need, right?
You need a back pocket recipe.
Something that no matter what happens in that fateful moment in the grocery store parking lot – whether you have the energy to research meals and make a list real quick or you just end up doing a speedy, chaotic run-through so that your people don’t have to have cereal for dinner again – YOU are covered.
Three things:
- Pasta
- Pasta Sauce
- Cashews
I know. I’m going rogue on you for this one – normally I would be all about the cheese and cream and all that, but guys, we’re talking about YOU HAVE NOTHING IN YOUR FRIDGE. You’ve just returned from a two-week trip to Europe that was totally amazing, and you ate so much cheese and bread that now what you need is a quick, back pocket meal that gives you a comforting little hug for being home without loading you with food guilt.
This Creamy Tomato Pasta is so basic, WHICH IS THE WHOLE AMAZING POINT.
You cook the pasta, you add the sauce, and you whiz up the cashews until they are like butter which you then use to make the pasta creamy. Voila. Level One Basics.
Obviously if you choose pasta and sauce that is a little *too* basic, things could get boring which is why I highly recommend stocking up your pantry with these two high-quality, high-taste, but still basic and accessible things:
- DeLallo whole wheat pastas of all shapes and sizes (shells in particular are pretty awesome right now);
- DeLallo pomodoro fresco tomato sauces with flavor profiles that get you excited – roasted garlic, tomato basil, arrabbiata, three cheese, that type of thing.
And then, obviously, some buttery cashews.
The beauty of such a blank canvas of deliciousness is that it can just become what you want it to be.
Exhibit A: I made a batch of this for a friend who just had a baby and I stuck a few dozen meatballs in there, and topped it off with cheese. Family style creamy tomato pasta – easy. done.
Exhibit B: I made this both right before our trip as my very last I-have-no-ingredients meal, and as my very first welcome-home-to-an-empty-fridge meal. It’s just too simple.
Creamy Tomato Pasta, thank you for being in my back pocket, and thank you for being you.
- 1 pound of your favorite pasta (we use and love DeLallo whole wheat shells)
- 1 jar your favorite tomato sauce (we use and love DeLallo pomodoro fresco roasted garlic sauce)
- 2 cups cashews
- ½ cup water
- garlic clove (optional)
- herbs and salt to taste
- Cook pasta according to package directions. Drain and toss with sauce over low heat to warm.
- In a blender, blend the cashews with the water, garlic, and salt. Blend until very smooth. Reserve half of your "cashew cream" in the fridge for another recipe, and add the other half to the pasta pot. Stir until creamy and wonderful.
- Top pasta with salt, pepper, and herbs, and serve with meat, vegetables, or whatever other combinations suit your fansay.
This post was sponsored by DeLallo and their on point pastas and sauces!
MORE DELICIOUS NOODLES:
Slow Cooker Beef Ragu with Pappardelle
5 Ingredient Pumpkin Alfredo
5 Ingredient Creamy Kale Pasta
Garlic Basil Chicken with Tomato Butter Sauce
Sun Dried Tomato Chicken Florentine Pasta
The post 3 Ingredient Creamy Tomato Shells appeared first on Pinch of Yum.
from Pinch of Yum http://ift.tt/2hosOAI
No comments:
Post a Comment