Ingredients

The following ingredients have 4 Servings
  • 450 grams pasta (any shape) ((gluten-free if preferred))
  • 1/2 cup raw cashews
  • 1/2 cup water
  • 1 tablespoon olive oil
  • 5 cloves garlic, (sliced)
  • 1/2 cup sun-dried tomatoes (drained if in oil), (sliced)
  • 1 cup water
  • 3 tablespoons tomato paste
  • 1/2 cup fresh basil, (chopped)
  • Salt & pepper to taste

Instruction

  • Bring a large pot of water to a boil and cook your pasta according to the package directions.
  • To make the cashew cream: Boil the cashews in water for abou 10 minutes until tender and drain. Add the boiled cashews and 1/2 cup fresh water to a blender and blend until completely smooth, stopping to scrape the sides as needed.
  • To make the sun-dried tomato sauce: Heat the olive oil in a large pan over medium. When hot, add the garlic and sun-dried tomatoes and sauté, for 1 - 2 minutes until the garlic is just starting to turn golden.
  • Reduce heat and stir in the cashew cream, 1 cup of water, tomato paste, and basil. Once hot and bubbling, remove from heat, it will only take a minute or two. Add the hot pasta into the pan with the sauce, and toss to coat. Season with salt and pepper as desired. Serve hot.