Creamy Tomato Pasta
Creamy Tomato Pasta, filled with natural and bold flavors and made with a plant-based approach in a matter of 20 minutes that is perfect for a quick lunch to dinner option.
Ingredients:
3 tbsps olive oil
150g, 2 medium-size onions, sliced
18g, 5 garlic cloves, sliced
1 tsp smoked paprika powder
⅛ tsp ground nutmeg
½ tsp ground all spice
¼ - 1 tsp red chili pepper flakes
2 tsp coarse sea salt
2 tsp ground black pepper
50g miso paste
56g sun-dried tomatoes in olive oil, drained
50g raw cashews
300ml fresh water
250g dry chickpea rotini pasta
150ml of pasta water
15g fresh basil leaves
Directions:
Combine together the paprika powder, ground nutmeg, ground all spice, red chili pepper flakes, coarse sea salt, and ground black pepper to make a spice blend.
Add the cashews and fresh water to a blend and blitz on high speed for about a minute or until the combination turns to a smooth cream.
Turn on heat to medium-high level to warm up a large cast iron skillet and place a large pot of fresh water to boil on high heat for the pasta.
Add in the olive oil, onions, garlic and spice blend to the skillet, stir well and sauté for 4 to 5 minutes.
While the aromatics and spices are sizzling, add in the miso paste and incorporate into the mix well.
Meanwhile, add a sprinkle of salt to the boiling water, stir it and add in the pasta to boil according to the instructions on the package.
Stir the drained sun-dried tomatoes into the sizzling aromatics and pour in the cashew cream. Stir the contents quickly as the cashew cream thickens within seconds and turns brown
Drain the pasta and add it to the cashew cream sauce together with some of the pasta water. Fold the pasta into the cashew cream sauce and add in the fresh basil leaves. Taste to adjust any seasonings.
Serve hot with fresh basil.
Feel free to add in chopped kale leaves for more greens and /or lime juice for an extra flavour.
