15 Minute Creamy Cashew Sun-Dried Tomato Basil Pappardelle Pasta
Ingredients
The sauce
-
1½
cup
roasted cashews
-
2
cloves
garlic
-
¾
cup
oil packed sun-dried tomatoes
-
1
cup
grape tomatoes
-
¾
cup
fresh basil
-
2
tablespoons
fresh oregano
-
½
cup
fresh parmesan cheese
-
½
teaspoon
crushed red pepper
-
¼
teaspoon
pepper
The pasta
-
1
pound
dried pappardelle or other long cut pasta
Instructions
- Boil a large pot of water.
- Process the cashews in a food processor until powdery, then add garlic and process further.
- Add sun-dried tomatoes and half of the grape tomatoes, blending until a thick paste forms.
- Incorporate basil into the mixture and blend until finely chopped.
- Cook the pasta according to package directions.
- Reserve 1½ cups of boiling pasta water before draining the pasta.
- Slowly mix reserved pasta water into the sauce until the desired consistency is reached.
- If using, add parmesan cheese to the sauce and blend briefly.
- Serve the pasta topped with the sauce, remaining grape tomatoes, and garnish with fresh basil and parmesan.
Nutrition Facts (estimated)
Servings
6
Calories
503
Total fat
30g
Total carbohydrates
45g
Total protein
14g
Sodium
20mg
Cholesterol
20mg
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