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VEGAN CREAMY TOMATO SHELLS

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These creamy tomato shells are ultra indulgent tasting, and completely dairy free.

If you’re new to plant based eating, it can be intimidating at first.

But easy recipes like this one are guaranteed to not only please your palate but encourage you to find more ways to eat plant based!

For this recipe, I used Silk Original almondmilk for the rosy cream sauce.

VEGAN CREAMY TOMATO SHELLS RECIPE

Ingredients

1 lb whole wheat shell pasta
25 oz garlic flavored pasta sauce
5 cloves of garlic, minced
1 small onion, diced
1 cup (roasted salted) cashews
2/3 cup Silk Unsweetened Original Almond Milk
salt and pepper, to taste
chopped parsley, for serving

Directions

Cook pasta according to package instructions
Saute garlic and onion on medium high heat with 1/2 teaspoon of olive oil
Saute mixture for 8 - 10 minutes, or until onion is translucent
Add almond milk, cashews, and garlic/onion mixture to a food processor or high speed blender
Blend until smooth
Once pasta is finished cooking, drain and return to the pan
Add pasta sauce and cashew cream mixture and stir over low heat until hot
Salt and pepper to taste (I used 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper)
Serve garnished with fresh parsley

Recipe Adapted : VEGAN CREAMY TOMATO SHELLS @ buildyourbite

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