Creamy Cashew, Sun-dried Tomato & Basil Sauce Pasta
Would you say pasta is one of your comfort foods? It’s for sure a comfort food for me! Besides the fact that it’s heartwarming, filling and delicious, it also gives you comfort in other matters. Like… it saves your time! Time is comfort, right?
There are people out there that are terrified to eat pasta! CARBS. Scary word for someone. But you know what, we live in the times where there are more pasta types than there are ice-cream flavors in Italy, or cheese types in France, or chocolate brands in Norway. Yeah, the last example sucks. Selection is not the strongest side of Norway….
Whole grain, quinoa, oat, buckwheat, lentil pasta…you name it! And these are good for you! Eating right grains is our little daily mission, so choose wisely and there won’t be any carb related regrets. But don’t eat pasta every day! That’s just lazy!
I always have pasta in my pantry. If I encounter a new pasta type in the store, I will buy it. Then once a week there is a pasta day! It’s not preplanned, I just choose the day spontaneously, according to my laziness levels. Because it’s effortless, fast and SO good.
This recipe can be taken to any spin you like. Just blend soaked cashews with some vegetable broth for the base and then add any flavor you want to it. Cashew cream is a magic thing! For the Italian spin this time I used sun-dried tomatoes and basil. You can use chipotle peppers, spinach, harissa sauce, nutritional yeast, different herbs, caramelized onions, roasted garlic… these are just few options for the cashew sauce flavoring!
Recipe is super easy and straight forward, so I will not go into the details here. Enjoy!
Creamy Cashew, Sun-dried Tomat & Basil Sauce Pasta
1 Tbsp coconut oil
2 shallots, finely chopped
1 red bell pepper, chopped
Handful of broccoli florets, halved or quartered
Whole grain pasta of your choice (for 4 portions)
Salt & pepper
For the creamy sauce:
150g of cashew, soaked
1 ½ cups of vegetable broth
2 cloves of garlic
5-6 sundried tomatoes, chopped
1. Start cooking your pasta according to package directions.
2. Add all the sauce ingredients into the blender and blend until smooth. Add more broth if the sauce is too thick.
3. Heat a bigger pan with a table spoon of coconut oil. Add chopped shallots and let it cook for a minute, then and all the veggies and cook for 5-7 minutes while stirring occasionally.
4. Once pasta is cooked, drain it and add it to the pan. Pour cashew sauce over the pasta & veggies, mix everything well and cook for like a minute until the sauce warms through.