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Creamy cashew pasta with sundried tomatoes
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Whizzed-up cashews create a deliciously velvety sauce for this easy vegan dish, while nutritional yeast adds a subtle cheesy flavour
170g unsalted cashew nuts, roughly chopped
150g essential kale
360g essential amori pasta
130g sundried tomatoes
1 garlic clove, crushed
1 unwaxed lemon, juice of ½, ½ cut into wedges
2 tbsp Marigold Engevita yeast flakes
1. Soak 150g of the chopped cashews in 150ml just-boiled water for 15 minutes. Meanwhile, put the kale in a bowl and sprinkle over a little salt. Massage with your hands until starting to soften (about 1 minute); set aside. Bring a large pan of salted water to the boil and cook the pasta according to pack instructions. Reserve a mug of the cooking water, then drain the pasta and tip it back into the pan.
2. Roughly chop the sundried tomatoes, then add ¾ to a jug blender with the soaked cashews (including the soaking water), garlic, lemon juice and yeast flakes. Whizz until smooth. In a small, dry frying pan, toast the remaining 20g cashews.
3. Stir the sauce into the drained pasta, adding the reserved cooking water a little at a time to help combine. Stir in the kale. Divide between bowls, then scatter over the remaining sundried tomatoes. Top with the chopped cashews and serve with the lemon wedges for squeezing over.
This recipe first appeared in Waitrose & Partners Food, March 2020 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in February 2020.
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