Yesterday Oh She Glows posted a variation of Vegan Yum Yum‘s Tomato Basil Cream Pasta. When I saw the recipe come up in my Twitter feed (follow me!), I decided that this pasta needed to be Wednesday’s dinner. This morning my aunt sent me a link to Whole Living with a large slideshow of vegetarian recipes. As I browsed through it, I wanted to make everything, but I decided that summer greens bruschetta would go well with my tomato basil cream pasta. I could also use up my cashew goat cheese.
The problem with the pasta is that the cashews don’t get totally smooth. The taste was great, but it was a little grainy. I think it would have been better to use raw cashew butter or maybe I should have used a blender, as instructed, and not a food processor.
The bruschetta was amazing! There are a lot of nuts in these recipes. I cut down on a lot of the oil so it wouldn’t be crazy fattening (marathon training is over). The dishes were still flavorful with it.
