This pasta sauce is just the best! It is so creamy you wouldn’t believe it doesn’t have dairy in it! The cashews make it so creamy but the taste is also just so rich because of the tomato-garlic-basil combo, its just, you have to make this.
I am starting to love roasted tomatoes and bell pepper, they also just make this dish. Don’t skip them.
For the recipe you will need:
Brown rice pasta for two
1/2 cup cashews soaked for at least 2 hours
2-3 small tomatoes
1/4 cup water
A small handful of sun dried tomatoes
3 garlic cloves
Sea salt and pepper to taste
1 cup fresh basil
2-3 red and yellow bell peppers
5 small tomatoes
Salt and pepper to taste
Chop your bell peppers and the 5 tomatoes in large pieces, put them on a parchment paper in the oven on 200°C for about 20 minutes or more, until they look brownish on the edges and taste oh so good.
Cook your pasta according to directions on the package.
Meanwhile add cashews, tomatoes, water, sun-dried tomatoes and garlic to a blender and blend until completely smooth. Chop your basil in very small pieces and stir it to the sauce. You can also add it to a small saucepan and simmer it for a few minutes so the flavours will develop a little and the sauce will thicken up.
Add the sauce to the pasta and stir it together with your roasted bell peppers and tomatoes.
Serve with a nice salad and share with your friend! 🙂
Blending the sauce with the finely chopped basil
This is how my roasted veggies looked like after I took them out of the oven. Now it’s time to blend it all together!