This is a super quick and easy weeknight dinner that is so healthy and satisfying. It’s creamy and rich thanks to the nutritious cashew sauce yet tart and sweet. Cherry tomatoes burst in the oven alongside roasted garlic and mingle with fresh basil and miso for a sumptuous sauce that smothers hot, penne pasta.
Apparently I'm on a pasta kick?? #sorrynotsorry
This is life with a one year old... as a full-time working mom... who as of a couple of weeks ago was still pumping five times a day. Whew! Dinner must be quick and it must be easy. Quick enough that I'm not on my poor, tired feet for too long and easy enough to give that stay-at-home poppa a much needed break, while I can still keep my eye on said one year old. For some reason pasta seems to be just the ticket. Dinner has to be delicious and it better be filling: this family needs their energy.
Speaking of energy, Oliver's got a ton of it. We're loving getting outside every weekend for nordic skiing (praise be to the snow gods), where we pull the little one in the Chariot behind us. I'm thrilled that it's now light until about eight o'clock and we can get out after work for a family hike on the trails through the woods behind our house or go sledding down our ungodly long driveway (I knew it would show it's virtues eventually).
How are you spending our weekends? Do you have tips for outdoorsing with littles?
Cashew Cream Tomato Penne Pasta
This is a super quick and easy weeknight dinner that is so healthy and satisfying. It’s creamy and rich thanks to the nutritious cashew sauce yet tart and sweet. Cherry tomatoes burst in the oven alongside roasted garlic and mingle with fresh basil and miso for a sumptuous sauce that smothers hot, penne pasta.
Yield: 6
Ingredients
- 1 10 oz container of fresh cherry tomatoes, yellow or red (I used yellow)
- 3 whole garlic cloves
- 1 lb penne pasta (we use whole wheat)
- 1 cup reserved pasta water
- 1 cup raw cashews
- ¼ cup fresh basil
- 2 tbsp miso (we use red)
- 1 tsp dried thyme
- ¼ tsp ground black pepper, to taste
Cooking Directions
- Preheat oven to 450° F and arrange the cherry tomatoes on a rimmed baking sheet along with the garlic cloves, still in their skin. Bake for 10-15 minutes, until the tomatoes burst and the garlic is roasted. Once cooled, remove the skin from the garlic.
- While the cherry roast, bring a large pot of water to boil for the pasta and cook according to package. Reserve about 1 ½ cups of the water, then drain and return to the pot.
- Add the garlic and tomatoes to a blender along with the remaining ingredients except of course the pasta. Blend on high until smooth and creamy. Stir well into drained pasta, adding additional water as needed to thin the sauce to your liking.
- Serve hot and topped with vegan parmesan and crushed red pepper flakes, if you like. If reheating leftovers stir a little water in for a creamier sauce.
