Creamy Tomato Shells & Meatballs
Prep time
Cook time
Total time
Perfectly cooked pasta shells in a creamy tomato sauce with sauteed meatballs seasoned in Italian herbs.
Recipe type: Dinner
Serves: 3-4 servings
  • 8 oz of your favorite pasta
  • ½ jar of your favorite tomato sauce (I like mine super simple so I use Hunt's plain sauce - their cans are non-BPA lined now!)
  • 1 cup raw cashews, soaked in water overnight
  • ¼ cup water
  • garlic clove (optional)
  • herbs and salt to taste
  • extra virgin olive oil
  • Gardein Classic Meatless Meatballs (in the frozen section of the grocery store)
  1. Cook pasta according to package directions. Drain and toss with sauce over low heat to warm.
  2. In a saucepan, add a little olive oil and heat on medium. Cook your meatballs according to instructions on package.
  3. Drain and rinse the cashews. In a blender, blend the cashews with the water, garlic, and salt. Blend until very smooth.
  4. Add your cashew cream to the pasta pot. Stir until creamy. Try adding half of the cashew cream to start and see if that's enough to cover the pasta. If so, then you have leftover cashew cream for another recipe! Otherwise, add as much or as little to the pasta as you like.
  5. Top pasta with salt, pepper, herbs, and meatballs. You can also saute your favorite veggies to go with it!
Recipe by Compassionate Women at