Spaghetti Freeze!

September 07, 2012

This weekend I am going to start freezing meals. By the time I walk through the door my son is ready to eat and the crakiness is at an all time high. With school starting and my work schedule growing this will only intensify our need to be on a bit of a schedule. Having some meals ready to go will help us especially when I am running late from work. This recipe is quite easy and could be made  from scratch fresh however I am looking for some of the freezer meals to take minutes to warm up and this one fits the bill. 

Ingredients (2-3 servings)

  • 2 servings uncooked spaghetti (I used Kamut)
  • 1 large ripe tomato or two smaller tomatoes
  • 1/2 cup raw cashews
  • 1/4 cup water
  • 1 tbsp tomato paste
  • 1 tbsp olive oil
  • 2-4 garlic cloves, minced (I used 3)
  • 1 tsp salt, or to taste
  • 3-4 tbsp water or wine, (optional)
  • 1-2 tsp freshly ground black pepper
  • 1 cup packed fresh basil, finely chopped


  • 1. Bring a large pot of water to boil. Chop tomato and add it to the blender (including skin and seeds). Now add the cashews, water, and tomato paste. Blend until smooth.
  • 2. Add your pasta to boiling water and cook pasta according to package directions.
  • 3. Meanwhile, add olive oil to a large skillet and heat to low. Add the minced garlic and sauté for a few minutes being careful not to burn it.
  • 4. Pour the sauce from the blender into the skillet, stir, and bring to a simmer. Add the salt and let it cook for 4-5 minutes, watching closely. You may add water or wine to thin out the sauce to you desired consistency, but this is not necessary.
  • 5. Remove sauce from heat and stir in the chopped basil and pepper. Once the pasta is done cooking, rinse and drain it. Add the drained pasta back in the pot and now gradually add pasta sauce until your desired amount is achieved. Stir and serve immediately. Makes 2 servings, likely with sauce leftover.

recipe via Vegan Yum Yum, Photo  Oh She Glows