This is the “luxurious tomato-basil pasta” recipe from the Oh She Glows cookbook. The recipe is available online here (with the author’s permission… I checked). Just remember to soak the cashews the night before, and you’ve got a very quick and easy meal. The tomato-cashew sauce really is creamy and luxurious, with fresh basil for flavour and chopped leafy greens (spinach) for taste and good-for-you-ness. I’ll definitely make this again.
This pie is easy to make. The filling is pureed in a food processor, so it has the consistency of baked hummus. The basil flavour works really well. I used Dreena Burton’s recipe “Yellow sweet potato chickpea pie with basil” (from Let them Eat Vegan), substituting pumpkin for the sweet potato. It’s not that I have anything against sweet potato, you understand – just we had some pumpkin in the house that needed to be cooked. I’ll definitely try it again with sweet potato one day.