Creamy Zucchini Tomato Shells (serves 4)

Ingredients:

• Shells – 1 8oz box of the best @eatbanza

• Zucchini – 2

• Yellow Squash – 2

• Minced Garlic – 2 tsp

• Tomato Paste – 2 tsp

• Petite Diced Canned Tomatoes – 1 28oz can

• Canned Tomato Sauce – 1 15oz can

• Cashew Cream (link) – 1/2 cup

• Fresh Basil – 1/2 cup

• A Taste Of Florence (link) Olive Oil – 2 tsp

• Garlic Powder – 1 tsp

• Crushed Red Pepper Flakes – 1 tsp

• Salt & Pepper – 1 tsp each

Instructions:

1. Cook shells according to package instructions, drain all besides 1/4 cup and set aside.

2. Cut zucchini and yellow squash into small bite-sized pieces.

3. In a large saucepan, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.

4. Add zucchini and yellow squash to the pan and sauté for 5-7 minutes until tender.

5. Add tomato paste to the pan and cook for 1-2 minutes until slightly caramelized.

6. Add diced tomatoes, tomato sauce, garlic powder, crushed red pepper flakes, salt, and pepper to the pan. Stir to combine and bring to a simmer.

7. Add cashew cream to the pan and stir to combine. Let the mixture simmer for 5-7 minutes until slightly thickened.

8. Add cooked shells with extra pasta water to the pan and stir to coat with the sauce.

9. Serve with fresh basil on top. Enjoy!