A classic family dish made even simpler…

A very simple, yet VERY delicious pasta recipe taken from our good friend Kim’s
amazing food blog ‘Kim Likes food’


When it comes to Italian I gotta say I like it super simple, I love this recipe on its own but it’s
also a good platform to add your favourite extras, like fresh basil and vine-ripened tomatoes…



(serves 2)

200g of your favourite pasta


1kg x vine ripened tomates
1 x bunch basil
2 x cloves garlic
1 x brown onion
2 tsp salt
1 tsp pepper
5 bay leaves
2 tbsp olive oil


(a nutrient dense cheese alternative if you want to try something new – similar to parmesan)
250g raw cashews
1C nutritional yeast
1 tsp salt
*this will amount to more than you will need, but is the required amount for it blend properly
in the food processor or high speed blender… lasts for months in a clean, airtight jar*



1. For the ‘cheese’ – blend the cashews and nutritional yeast in a DRY food processor or blender
until a fine crumb forms, make sure its dry before use or it wont blend properly – remove & set aside.
2. For the sauce – roughly cut the tomatoes and garlic then coat in olive oil, salt & pepper. Spread
over baking trays and roast on 180 degrees until fragrant and lightly charred.
3. Once vegetables are roasted, add the mix into a saucepan with the bay leaves and simmer until
slightly reduced remove the bay leaves, convert sauce from the saucepan into a food processor or
blender with the fresh basil leaves and pulse a few times until mixed
4. Cook the pasta following the steps on the packet.

Top tips: add some chilli flakes or balsamic vinegar if you want some extra ZiNg! Enjoy ? x

Thanks Kim for this delicious model recipe. Make sure you check out her blog.