15 Minute Creamy Sun-Dried Tomato Basil Cashew Pasta
Serving Size: 4
If you are a meat person you could add some grilled chicken or whichever meat you prefer. Plus, everyone will love the sauce. It’s a classic turned crazy easy and good for you too!
- 1.5 cup roasted cashews
- 0.25 tsp pepper
- 0.5 tsp crushed red pepper
- 0.5 cup fresh parmesan cheese, grated, plus more for garnish (optional)
- 2 Tbsp fresh oregano
- 0.75 cup fresh basil, plus more for garnish
- 1 cup grape tomatoes, divided
- 0.75 oil packed sun-dried tomatoes, slightly drained
- 2 cloves garlic
- 1 Pound dried pappardelle (or other long cut pasta)
- Bring a large pot of water to a boil.
- In the bowl of a food processor add the cashews and process 1 - 2 minutes or until the cashews start to become powdery. Add the garlic and process another minute. Add the sun-dried tomatoes and 1/2 cup of grape tomatoes and pulse until the sauce is a thick paste and red in color. Add the basil and pulse until finely chopped and combined.
- Drop the pasta in the boiling water and boil according to package directions. Just before draining the pasta use a heat safe glass measuring cup and scoop out 1 1/2 cups of boiling pasta water. Drain the pasta.
- With the food processor running slowly stream in the hot boiling pasta water until the paste becomes a sauce. Be careful not to add too much water all at once so you don't end up with a thinner sauce than you want. I used all 1 1/2 cups of water, but if you like a thick or thinner sauce use more or less. Add in the parmesan cheese if using and pulse a few times to combine.
- Divide the pasta among 4-6 plates and top with a generous amounts of sauce. Slice the remaining grape tomatoes in half and sprinkle over the pasta. Garnish each plate with fresh basil and parmesan cheese if desired. Dig in!
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