Creamy Tomato Shells
This clever Italian dinner recipe transforms a simple tomato sauce into a luxuriously creamy pasta dish without using any butter or dairy. The secret is a smooth cashew cream blended with water, which adds a rich, velvety texture to the tomato sauce. Tossed with whole wheat shells, it creates a satisfying and nutritious meal in about 25 minutes. Perfect for a family dinner, it can be customised with optional garlic and fresh herbs.
Ingredients
- 1 pound of your favorite pasta (we use and love DeLallo whole wheat shells)
- 1 jar your favorite tomato sauce (we use and love DeLallo pomodoro fresco roasted garlic sauce)
- 2 cups cashews
- 1/2 cup water
- garlic clove (optional)
- herbs and salt to taste
Method
- Prepare the pasta by cooking it as directed on its package. Once drained, return it to the pot with the tomato sauce and warm through over a low heat.
- Place the 2 cups of cashews into a blender with the 1/2 cup of water, optional garlic clove, and salt. Process the mixture until it becomes completely smooth. Set aside half of this cashew cream for another use, then stir the remaining half into the pasta pot until the sauce is wonderfully creamy.
- Finish the dish by seasoning with salt, pepper, and your chosen herbs. Serve it alongside meat, vegetables, or any other accompaniments you prefer.
Nutrition (per serving)
Sodium380 mg
Recipe details
CategoryMain course
Cuisineitalian
AuthorPinch of Yum
