Summer meals can be a tricky one. The last thing you want to eat on a hot day is curry, chilli or something overly heavy! So we normally end up turning to simple, fresh meals like quinoa & veg, maybe a jacket potato or perhaps a pasta salad. This recipe for creamy roasted tomato pasta is the ultimate summer dinner with the perfect balance of fresh flavours and a light feel whilst still being super satisfying and hearty. The sauce is made with soaked cashews and nutritional yeast which give it that creamy, cheese-like flavour, roasted tomatoes for a juicy richness and fresh basil for some herby flavour we can’t get enough of during the summer months. I like to serve this pasta as it is but it’s especially delicious with extra cherry tomatoes and spinach stirred in with a couple of veggie sausages on the side.
Creamy Roasted Tomato Pasta
- 180g pasta
- 80g cashews
- 10 cherry tomatoes
- 1 tbsp + 1 tsp olive oil
- 1 clove garlic
- 3 tbsp nutritional yeast
- 1tbsp tomato puree
- 8 fresh basil leaves
- salt and pepper
Place the cashews in a bowl and cover with cold water. Allow to soak overnight or for a minimum of 5 hours.
Pre-heat the oven to 180 degrees celsius.
Cut the tomatoes into halves and place onto a baking tray with 1 tsp olive oil. Allow to roast in the oven for 10 minutes.
While the tomatoes are in the oven put your pasta on to cook. Bring a saucepan of water to the boil and add the pasta, cook according to packet instructions.
Drain and rinse the soaked cashews then add them to your Ninja Kitchen food processor along with the roasted tomatoes, minced garlic, 1 tbsp olive oil, nutritional yeast, tomato puree, salt & pepper. Blend until a really smooth, creamy mixture forms.
Add the basil to the food processor and pulse to chop the basil up.
Drain your cooked pasta and stir in the creamy tomato sauce. Serve as it is or with extra cherry tomatoes, spinach or with some veggie sausages!