Instructions

• Cook the pasta according to instructions on packaging.
• Place the cashew nuts in a pot of water, place over a medium high heat and boil for 5 minutes. Drain the water from the nuts and transfer to a high-speed blender. Add in the remaining sauce ingredients and blend until smooth, set aside.
• Heat a large pot over a medium heat and sauté the sundried tomatoes and garlic for 1-2 minutes, using some of the oil from the tomatoes. Reduce the heat to low and add the earlier made cashew nut sauce, fresh basil and chili flakes. Bring to a gentle simmer.
• Now add in the cooked pasta and mix well to combine. Take the pan off the heat and divide the pasta between 4 bowls. Serve immediately garnished with additional fresh basil and more chili flakes.