Cashew Cream Tomato Linguine
This super simple Linguine is the perfect bowl of comfort food to rustle up after a busy day. The cashew cream makes it super silky, while the sun dried tomatoes provide a burst of flavour that’ll have you licking your lips after every bite. Topped with a few fresh herbs for garnish, this is a super easy, weeknight winner.
Serves
Ingredients
For the Perfect Cashew Cream
<item-todo-done>1 tsp ground black pepper<item-todo-done><item-todo-done>150g cashews<item-todo-done><item-todo-done>140ml plant-based milk<item-todo-done><item-todo-done>25g nutritional yeast<item-todo-done><item-todo-done>1 tsp garlic powder<item-todo-done><item-todo-done>1 tsp onion powder<item-todo-done><item-todo-done>½ tsp smoked paprika<item-todo-done><item-todo-done>½ tsp salt<item-todo-done>
For the Tomato Linguine
<item-todo-done>250g linguine<item-todo-done><item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done>1 clove of garlic<item-todo-done><item-todo-done>1 tsp chilli flakes<item-todo-done><item-todo-done>1 400g tin of chopped tomatoes<item-todo-done><item-todo-done>1 jar of sun-dried tomatoes<item-todo-done><item-todo-done>1 tsp sugar<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done><item-todo-done> fresh basil leaves<item-todo-done>
Before you start
Heatproof bowl | Small frypan | Powerful blender | Large saucepan for pasta | Medium frying pan or wide saucepan
Perfect Cashew Cream
- Soften cashews
- Place the cashews into a bowl and cover with boiling water for 10 mins
- Drain the cashews and place them into a powerful blender along with the rest of the sauce ingredients, blend until smooth - adding a dash more milk if needed to make a smooth, creamy cream
Make sauce
- Add the garlic, chilli flakes, chopped tomatoes, sundried tomatoes, and sugar/maple syrup to a blender and blend until smooth
- Heat the olive oil in a large frying pan over a low heat then add the tomato sauce and cook for around minutes until slightly reduced
Add the creaminess
- Stir in half of the Perfect Cashew Cream (reserve the rest for another recipe)
- If the sauce is too thick, add a splash of the reserved pasta water
Toss in the pasta
- Bring a large saucepan of salted water to a boil
- Add the linguine and cook according to package instructions until al dente
- Drain, reserving a 200ml little pasta water
- Add the drained linguine to the sauce
- Stir well to coat every strand
- Taste and adjust seasonings as needed
Time to serve
- Garnish with fresh basil or parsley if desired
- Serve hot and drizzle any remaining cashew cream on top for extra richness