This recipe brings back so many happy memories. My grandma always used to add a touch of cream to her tomato sauce to make it, well I guess, creamier! This recipe is the perfect alternative to any creamy tomato based sauce. The cashew work surprisingly well creating the most rich and decadent of the pasta sauce with no cream or cheese in sight!
Creamy Cashew Tomato Pasta
I love to make a large jar in advance so I will a super healthy homemade sauce ready for when I get home after a long day at work.
*The night before (or at least 8 hours ahead) soak the cashew in plenty of water.
- 2 servings of pasta of your choice – I have used brown rice spaghetti
- 1 tin of chopped tomatoes or passata
- 75g raw cashews
- 1 tbsp tomato puree
- 2 tbsp nutritional yeast + more to sprinkle on top
- 1 tbsp olive oil
- 2 - 4 garlic cloves
- 1 small red or white onion
- 14g fresh basil, finely chopped + extra leaves to sprinkle on top
- 1/2 tsp smoked paprika
- Salt & Pepper to taste
Add the olive oil to a medium size pan and heat to low. Add the chopped onion and cook it gently for 4-5 minutes until soft and translucent.
Add minced garlic and sauté for a few minutes being careful not to burn it.
Add the tin tomatoes, smoked paprika, salt & pepper. Cook the tomato sauce for 20-30 minutes on a low heat. Just before removing the pan from the heat add the fresh basil.
Allow to cool to room temperature
Pour the sauce from the pan into Ninja blender. Add the drained and rinsed soaked cashew and the nutritional yeast. Blend until you have a completely smooth and creamy consistency. About 2-3 minutes. Add a splash of water if the sauce is too thick.
Add your pasta to boiling water and cook pasta according to package directions.
Pour the sauce in the pasta pan and mix well together.
Serve immediately with a sprinkle of nutritional yeast and fresh basil leaves.
Store any leftover sauce on jar or container for few days in the fridge.