Creamy Basil Pasta with Fresh from the Garden Tomato and Squash

I love gardening with my kids it teaches them so much about our food is a great way for them to participate with dinner. This recipe is delicious, kid-friendly and you can make it different every time you cook it based on what is in season.

This recipe is packed with hidden plant-protein using whole wheat pasta 8g of protein per serving, Nutritional yeast-40g of protein per half cup, cashews have 25g of protein per cup.


Ingredients

1 cup of raw cashews
2 cups of boiling water
1 bunch of fresh basil
3 garlic cloves, peeled and whole
3 garlic cloves, minced
1/2 cup of nutritional yeast
1 large sweet potato, cooked whole in microwave for 6 minutes, meat scooped out of potato
1 tsp of kosher salt
juice from 1 lemon
1/2 lb of whole wheat thin spaghetti pasta
1 tablespoon of extra virgin olive oil
2 cups of small diced summer squash
1 cup of cherry tomatoes

Directions:
In a high-quality blender like a vitamix cover raw cashews with boiling water and let sit for 30 minutes. Add basil, nutritional yeast, 3 garlic cloves, salt, lemon juice and sweet potato. Puree until smooth taste for seasoning.

Cook pasta as directed in salted water. In a large saute pan on medium-high heat add olive oil and squash. Saute for 3-4 minutes stirring occasionaly. Add tomatoes and garlic and saute for another 5 minutes on medium high heat. Add sauce to squash and pasta and serve.

Happy Summer!

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