15 Minute Creamy Tomato Pasta
Red wine is a must in any tomato-based sauce for me, so in that goes, too. We’re not going fresh tomatoes, since we all have jobs to work at and children to keep alive and a life to tend to, so jarred chopped tomatoes it is.
A few aromatics simmering along in the sauce, a few minutes on a low flame (or more, if you have a minute to spare), and then the hipster magic happens: Cashew butter. A heaping tablespoon of chilled cashew butter, which sounds like voodoo magic but trust me, do it.
A little chiffonade of basil (which is really just the chic way of saying sliced), arugula on the side, and – for the sometimes-wannabe-vegans, only – a crumble of the last scraggly piece of (real) Parmigiano hiding in the back of the fridge.
It’s everything you want from a quick and dirty creamy tomato pasta, just better.
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