Cashew Cream Tomato Sauce

Prep time: 10 mins | Cook Time: 25 mins | Serves: 6

Ingredients:
8 Roma tomatoes (halved)
4 cloves garlic (peeled)
1 Tbs olive oil (divided)
1 tsp dried oregano
1 sprig fresh rosemary (de-stemmed)
½ c raw cashews
Salt and pepper to taste

Directions:
• Preheat oven to 375°F.
• Place tomatoes, garlic cloves, and rosemary on parchment paper-lined baking sheet. Drizzle with ½ Tbs olive oil then sprinkle with oregano, salt, and pepper.
• Roast tomatoes in oven for 20-25 minutes, or until tomatoes are soft and bubbling and garlic is golden brown.
• Remove tomatoes from oven and transfer tomato mixture with juices into blender. Add cashews, remaining olive oil, and salt and pepper to taste. Blend until smooth.
• Pour sauce over your favorite pasta, serve, and enjoy!

Tips:
Choose a higher fiber, higher protein pasta such as whole wheat or lentil pasta. (I prefer Barilla Protein Plus pasta which is made with wheat, lentil, chickpea, barley, and spelt flours plus pea protein).

Serve with a side of cooked vegetables or green salad. Keep it simple by using a separate sheet pan to roast veggies at the same time as the tomatoes.

Nutrition:
(per serving) Calories: 90 kcals, total fat: 7 g, saturated fat: 1 g, sodium: 389 mg, carb: 7 g, fiber: 3 g, protein: 2.5 g.