15 Minute Creamy Sun-Tomato Basil Cashew Pasta

⏱ 15 mins 🍽 Serves 4-6 🌶 italian 🏷 Nuts

This speedy Italian dish features a luxuriously creamy sauce created by blending roasted cashews with garlic, sun-dried tomatoes, and fresh basil. The sauce is thinned with starchy pasta water and tossed with pappardelle, then finished with fresh grape tomatoes. It's a satisfying, nut-based meal that comes together in a mere 15 minutes, perfect for a fast weeknight dinner. The recipe yields four to six generous portions.

15 Minute Creamy Sun-Tomato Basil Cashew Pasta

Ingredients

  • 1 1/2 cups roasted cashews
  • 2 garlic cloves
  • 3/4 cup sun-dried tomato packed in oil, slightly drained
  • 1 cup grape tomatoes, divided
  • 3/4 cup fresh basil, plus more for garnish
  • 2 tablespoons fresh oregano
  • 1/2 cup fresh parmesan cheese, grated, plus more for garnish (optional)
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon pepper
  • 1 lb dried pappardelle pasta (or other long cut pasta-I like whole wheat or whole grain)

Method

  1. Place a large pot of water on the stove and bring it to a rolling boil.
  2. Put the roasted cashews into a food processor and run it for 1 - 2 minutes until they form a fine powder. Next, add the garlic cloves and process for another minute. Follow with the sun-dried tomatoes and 1/2 cup of the grape tomatoes, pulsing until a thick, red paste forms. Finally, add the fresh basil and pulse just until it is finely incorporated.
  3. Cook the dried pappardelle pasta in the boiling water, following the time indicated on its package. Just before you drain the pasta, carefully remove 1 1/2 cups of the hot cooking water using a heatproof measuring cup. Then drain the pasta completely.
  4. Turn the food processor on and, while it is running, gradually pour in the reserved hot pasta water to transform the paste into a smooth sauce. Add the water slowly to control the sauce's thickness. Use all 1 1/2 cups for the consistency shown, adjusting to your preference. If using, add the grated parmesan cheese and pulse a few times to mix it in.
  5. Portion the cooked pasta onto four to six plates and ladle a generous amount of the creamy sauce over each. Halve the remaining grape tomatoes and scatter them over the pasta. Finish each serving with extra fresh basil and a sprinkle of parmesan cheese if you like, then serve immediately.

Nutrition (per serving)

Sodium393200 mg

Recipe details

CategoryNuts
Cuisineitalian
AuthorSharon123