If you haven’t made this pasta sauce, you don’t know what tomato pasta is supposed to taste like. I used to be the kind of person that bought pasta sauce in a glass and heated it up in a pot. Yes, it’s better than pasta with ketchup, but the difference to THIS pasta sauce is just as much of a step upwards.
It takes a bit more preparation, but it’s SO worth it! You can really taste the sweetness of the tomatoes, the creaminess of the cashews, and a little spice from the chilis. This is an easy recipe to impress your friends with!
Ingredients (2 servings):
- 500g cherry tomatoes
- 2 garlic cloves
- 1 onion
- 50g raw cashews
- 150ml oat milk (or just water if you have a good blender)
- 3 Tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp paprika powder
- pinch chili flakes
- fresh basil
- 250g pasta (penne or fusili)
- Wash the tomatoes and place them, together with the garlic (whole), in a baking dish. Stir in 1 Tbsp oil and 1/4 tsp salt, mix well, and then bake in the oven at 190°C for 35 minutes, or until tomatoes are starting to brown.
- Cook the pasta according to package instructions.
- When the tomatoes come out of the oven, let them cool for a few minutes, then blend them (without the garlic) in a blender with 1/2 tsp salt, until they are smooth, but there are still some tomato chunks.
- Chop the shallot, and sautee in 2 Tbsp oil in a large skillet. Add the paprika and chili flakes.
- Add the tomato puree to the skillet and bring to a simmer. Reduce the heat to low and simmer for 5 minutes.
- Meanwhile, grind the cashews in a blender, then add oat milk and blend until smooth. Set the mixture aside.
- Add the cashew mixture to the tomato sauce and continue to simmer for a few minutes. Add the pasta and mix well. Salt & pepper to taste and serve with fresh basil. Buon appetito!