Creamy Tomato Shells Recipe
Introduction
This creamy tomato shells recipe combines whole wheat pasta with a rich, garlicky cashew cream sauce. It’s a comforting, dairy-free dish perfect for a quick weeknight dinner that everyone will enjoy.
Ingredients
- 1 lb whole wheat shell pasta
- 25 oz garlic flavored pasta sauce
- 5 cloves 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
Instructions
- Step 1: Cook the pasta according to package instructions. Drain and set aside.
- Step 2: In a pan, heat 1/2 teaspoon olive oil over medium-high heat. Add the minced garlic and diced onion.
- Step 3: Sauté the garlic and onion for 8 to 10 minutes, or until the onion becomes translucent.
- Step 4: Transfer the sautéed garlic and onion, cashews, and almond milk to a food processor or high-speed blender.
- Step 5: Blend the mixture until smooth and creamy.
- Step 6: Return the cooked pasta to the pan over low heat. Add the garlic-flavored pasta sauce and the cashew cream sauce.
- Step 7: Stir everything together gently and heat until warm throughout.
- Step 8: Season with salt and pepper to taste. Approximately 1 1/2 teaspoons salt and 1/2 teaspoon pepper works well.
- Step 9: Serve the creamy tomato shells garnished with fresh chopped parsley.
Tips & Variations
- For extra flavor, toast the cashews lightly before blending.
- Swap almond milk for another plant-based milk if preferred, but keep it unsweetened.
- Add a pinch of red pepper flakes for a subtle kick.
- Use fresh tomatoes and garlic sauce for a less processed option.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of almond milk to loosen the sauce if it thickens.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular milk instead of almond milk?
Yes, you can substitute almond milk with any milk of your choice, including dairy milk. Just keep in mind it will change the flavor and make the sauce non-vegan.
How can I make this recipe nut-free?
To make it nut-free, replace the cashews with cooked white beans or cauliflower for creaminess, and adjust the sauce thickness by adding more almond milk or broth as needed.
PrintCreamy Tomato Shells Recipe
Creamy Tomato Shells is a delicious and wholesome pasta recipe featuring whole wheat shell pasta tossed in a smooth, garlicky cashew cream blended with savory garlic-flavored tomato sauce. This comforting dish is dairy-free, made creamy with roasted cashews and almond milk, and enhanced by sautéed garlic and onions for a rich flavor. Garnished with fresh parsley, it’s perfect for a satisfying weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegan
Ingredients
Pasta
- 1 lb whole wheat shell pasta
Cashew Cream Sauce
- 1 cup roasted salted cashews
- 2/3 cup Silk Unsweetened Original Almond Milk
- 5 cloves garlic, minced
- 1 small onion, diced
- 1/2 teaspoon olive oil (for sautéing)
- Salt and pepper, to taste
Tomato Sauce
- 25 oz garlic flavored pasta sauce
Garnish
- Chopped parsley (for serving)
Instructions
- Cook the pasta: Cook the whole wheat shell pasta according to the package instructions until al dente. Drain and set aside.
- Sauté garlic and onion: Heat 1/2 teaspoon of olive oil in a skillet over medium-high heat. Add the minced garlic and diced onion, sautéing for 8 to 10 minutes, or until the onion becomes translucent and fragrant.
- Prepare the cashew cream: In a food processor or high-speed blender, combine the roasted salted cashews, almond milk, and sautéed garlic and onion mixture. Blend until the mixture is smooth and creamy.
- Combine pasta and sauces: Return the drained pasta to the pan over low heat. Add the garlic-flavored pasta sauce and blended cashew cream to the pasta. Stir gently and heat until everything is heated through.
- Season the dish: Add salt and pepper to taste, using approximately 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper as a guideline, adjusting to your preference.
- Serve: Plate the creamy tomato shells, garnishing with chopped fresh parsley for a burst of color and freshness.
Notes
- Use whole wheat pasta for added fiber and nutrition; you can substitute with gluten-free pasta if desired.
- Roasted cashews add a rich flavor; if using raw cashews, consider soaking and roasting them before blending for best results.
- The dish is naturally dairy-free and vegan thanks to use of almond milk and cashew cream.
- Adjust seasoning according to taste preferences, especially salt and pepper levels.
- For a thinner sauce, add a little more almond milk while blending.
- Fresh parsley adds a nice pop of color and mild herbal flavor as garnish.
Keywords: creamy tomato shells, vegan pasta, cashew cream sauce, whole wheat pasta, dairy-free pasta, garlic tomato sauce
