Creamy Tomato and Basil Pasta (Peanut-Free)

Ingredients

• about 450 g Pasta (gluten-free)
• 2 tbsp Olive oil
• 4 cloves Garlic
• about 790 g Canned crushed tomatoes
• about 113 g Dairy-free cream cheese
• 0.5 cup Fresh basil
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Nutritional Yeast

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Bring a large pot (at least 6-quart capacity) of water to a rolling boil over high heat (100°C / 100°C). Add the about 450 g of gluten-free pasta and cook for 8-12 minutes, or until it is tender but still firm to the bite (al dente).
2. 2While the pasta cooks, mince the 4 cloves of garlic. Heat the 2 tbsp of olive oil in a 30.48 cm skillet over medium heat (148.9-176.7°C / 150-175°C). Add the minced 4 cloves of garlic and cook for 1 minute, stirring constantly, until the garlic is fragrant and lightly golden.
3. 3Stir in the about 790 g of canned crushed tomatoes, the about 113 g of dairy-free cream cheese, the 1 tsp of salt, and the 0.5 tsp of black pepper into the skillet. Stir well until the cream cheese is fully melted and thoroughly incorporated into the sauce.
4. 4Increase the heat to medium-high (176.7-190.6°C / 175-190°C) to bring the sauce to a gentle simmer, then reduce the heat to medium-low (93.33-121.1°C / 95-120°C) to maintain a steady simmer. Cook for 15 minutes, stirring occasionally, until the sauce has slightly thickened.
5. 5Finely chop the 0.5 cup of fresh basil. Once the sauce has thickened, stir in the chopped 0.5 cup of fresh basil. Drain the cooked about 450 g of gluten-free pasta thoroughly and add it directly to the skillet with the sauce.
6. 6Toss the pasta gently with the sauce until every strand is evenly coated. Serve the pasta immediately, garnishing each serving with the 2 tbsp of nutritional yeast if desired.

Substitutions

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