I love pasta but the next best thing is a creamy pasta sauce! This delicious sauce is made creamy using cashews. I mixed through some sun dried tomatoes and it really added such a vibrant flavour, if you love sun dried tomatoes you will love this.
The cashews get creamier the longer they're soaked, so you can leave them in the water for the day or if you don't have too much time prior, you can soak them in boiling water for about an hour.
This made 4 serves
For the cashew cream:
1/3 cups cashews
1/2 tsp mustard
1/2 tsp white miso
2 tbsp nutritional yeast
Pinch of salt & pepper
1/2 cup water or more if needed
1 cup tomato sauce/pasta sauce
2 cloves garlic, minced
Handful of sun dried tomatoes
Handful baby spinach, chopped
1 tbsp olive oil
1 tsp Italian herbs
1️ Soak the cashews in hot water for an hour or longer preferably. Add to a blender with the cashew cream ingredients & mix until well combined. Add more water if needed until it’s thick but smooth.
2️ Bring a large pot of water to the boil and cook pasta according to packet instructions.
3️ In a different pan heat the olive oil and add the garlic. Cook for a few mins until fragrant. Add the sun dried tomato and stir.
4️ Add the tomato paste and the cashew cream. Season with the Italian herbs and cook for 5-10 mins.
5️ Drain the pasta but save about 1 cup of the water. Add the pasta to the sauce and stir to coat. Add some of the pasta water back (or all if needed) and stir so it’s nice and creamy. Add the chopped spinach last, give it a quick mix and serve hot. You can add a smaller portion of the cashew cream to the sauce and save the rest for later if you like.
Store in the fridge for a few days and use in pastas or drizzled on salads or tacos. Enjoy!