Creamy Cashew Tomato Pasta
Serves
2
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
4.5 oz (128 g) raw cashews
16 oz (450 g) rigatoni pasta
1 yellow onion, finely chopped
4 garlic cloves, minced
2 oz (56 g) tomato paste
15 oz (425 g) canned diced tomatoes
¼ tsp red chili flakes
handful basil, torn
Nutrition
(Per Serving)
Calories
480
Fats
16 g
Protein
14 g
Carbs
70 g
Instructions
- Boil cashews for 5 minutes, then drain. Blend with 4 fl oz (120 ml) fresh water and ¼ teaspoon salt until smooth.
- Cook pasta in salted water until al dente (2 to 3 minutes less than package instructions). Reserve 12 fl oz (360 ml) pasta water, then drain.
- Heat 2 tablespoons olive oil in pan. Sauté onion for 3 to 4 minutes, add garlic, and cook for 1 minute. Stir in tomato paste and cook for 2 minutes. Add tomatoes, red chili flakes, ½ teaspoon salt, and 4 fl oz (120 ml) pasta water. Simmer for 10 minutes.
- Add pasta, cashew cream, and remaining pasta water. Toss to coat.
- Garnish with basil.