tomato basil cream pasta

6 oz whole wheat penne pasta
6 cups water

4 large tomatoes, diced
1/2 cup raw cashews, soaked overnight
1 tbs tomato paste
1 cup red wine

1 tbs olive oil
3 large cloves garlic, minced

3/4 tsp salt

1 lemon zested, plus 1 tbs juice

freshly ground black pepper
1/2 bunch fresh basil leaves, chopped

Bring water to a boil in a large pot, add pasta. Cook until done, then drain and rinse. Meanwhile, blend 1 tomato with cashews, paste, and wine, for several minutes until very smooth and creamy. Heat the oil in a medium saucepan or skillet over medium heat, add the garlic, and cook until golden. Add the cashew paste, diced tomatoes, salt, pasta, and lemon zest and juice, and cook several minutes. Stir in fresh basil leaves and serve with black pepper.

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