Cashew Cream Pasta

Cashew Cream Pasta is such a simple and filling meal that is ideal for lunch or dinner time! This is also vegan-friendly and dairy-free! This recipe makes two portions .

Ingredients

120g Pasta of your Choice

100g Sowan’s Cashews

120ml Boiling Water

6 or 7 Basil Leaves (plus extra for garnish)

2 cloves of Garlic

1 tsp Oregano

1 tsp Thyme

2 tsp Olive Oil

1 can Chopped Tomatoes

Salt & Pepper to taste

1/4 tsp Red Chilli Flakes (optional)

 

Making The Cashew Cream Pasta

1. Soak the cashews in water for 4 hours or up to overnight.

2. Cook the pasta as directed, straining when ready and leaving to the side.

3. Add the remaining ingredients and the soaked cashews to a high-speed blender and blitz on high for a few minutes until creamy. Taste for seasoning.

4. Add the pasta back to the pot and add in the cream. Gently heat and stir occasionally until hot.

5. Separate into two portions and garnish with some basil leaves! Top with chilli flakes and a few cracks of black pepper if desired.

Enjoy