Sun-dried Tomato Pasta with Cashew Cream
Try this Sun-dried Tomato Pasta with Cashew Cream recipe.
Try this Sun-dried Tomato Pasta with Cashew Cream recipe.
- salt and pepper to taste
- 3/4 cup water
- 1/2 teaspoon sea salt
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh basil leaves chopped
- 3/4 cup raw cashews
- for the pasta
- 3 garlic cloves peeled
- 1/4 cup hemp hearts
- for the cashew cream
- 1/3 cup oil packed sun dried tomatoes drained
- splash of oil from the sun dried tomatoes
- dry pasta of your choice (i've made this with penn fusili and it works great)
- 1 5 ounce package of organic baby spinach
- 2/3 cup of oil packed sun dried tomatoes drained and chopped (optional - i add these to the adult plates but omit for the kids)
- splash of sun dried tomato oil
- Carbohydrate 8.22463888921066 g
- Cholesterol 0 mg
- Fat 8.81668861112067 g
- Fiber 0.958461122249286 g
- Protein 3.11108472228169 g
- Saturated Fat 1.68587891666728 g
- Serving Size 1 1 Serving (64g)
- Sodium 178.205067709428 mg
- Sugar 7.26617776696137 g
- Trans Fat 0.443237000001823 g
- Calories 116 calories
Step-by-step
- To make the cashew cream: place the cashews in a bowl and cover with boiling water, so they are covered by a few inches and allow to soak for 1 hour. Drain and rinse.
- In a blender, combine the cashews, water, garlic, sun dried tomatoes, hemp hearts, lemon juice and salt. Blend on high until very smooth and no chunks remain.
- If you find that the mixture is too thick, add a splash of the oil from the sun dried tomatoes and mix again.
- Set aside.
- To make the pasta: in a large pot make your pasta according to the package directions.
- Place the spinach in a large colander in the sink and once the pasta is done cooking, empty the pot over the spinach to quickly wilt it.
- Return the pasta and spinach to the pot and stir in your cashew cream.
- If you find that it is not mixing well add a splash of the oil from the sun dried tomatoes.
- Feel free to add in additional sun dried tomatoes, sliced mini tomatoes, basil and a pinch of salt and pepper to taste.
- I tend to add the sun dried tomatoes separately for the adult portions and avoid for the kids.
- Serve immediately and enjoy!
Sun-Dried Tomato Pasta with Cashew Cream: A Weeknight Wonder
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. Weeknights are a blur of school pick-ups, homework battles, and the never-ending cycle of laundry. But amidst the chaos, I’ve discovered a recipe that’s not only satisfying but also surprisingly quick and easy: Sun-dried Tomato Pasta with Cashew Cream. This dish has become a staple in our family, a testament to the fact that healthy eating doesn’t have to be complicated or time-consuming.
The beauty of this recipe lies in its simplicity and versatility. The cashew cream is incredibly rich and creamy, a delightful alternative to traditional cream sauces. It’s surprisingly easy to make – simply soak cashews, blend with a few key ingredients, and voila! You have a decadent sauce that’s completely dairy-free. The sun-dried tomatoes add a burst of intense flavor, a lovely counterpoint to the fresh spinach and the subtle sweetness of the pasta. I often adjust this recipe to suit my family's preferences. My kids love the simplicity of the pasta and spinach, while my husband and I appreciate the extra punch of flavor from the additional sun-dried tomatoes. It’s a recipe that caters to everyone's palate, a truly adaptable weeknight meal.
The process is streamlined and efficient. While the cashews are soaking, I can usually tackle other tasks – prepping the spinach, getting the pasta water boiling, and even starting on homework with the kids. The blending takes only a few minutes, and the pasta cooks in the blink of an eye. It’s a win-win situation – a delicious meal ready in under half an hour, leaving plenty of time for family time and relaxation.
Beyond its ease and deliciousness, this Sun-dried Tomato Pasta with Cashew Cream is also a healthy choice. Packed with nutritious ingredients like spinach, cashews, and hemp hearts, it provides a good balance of protein, healthy fats, and essential nutrients. It’s a meal that nourishes both body and soul, a comforting and satisfying way to end a busy day.
The best part? The leftovers are just as delicious the next day! I often double the recipe, ensuring we have lunches ready for the work and school week. This is a dish that transcends the boundaries of a simple weeknight meal; it's a celebration of simplicity, flavor, and family time. It’s a testament to the fact that even on the busiest of days, we can still enjoy healthy, delicious, and fulfilling food without sacrificing our precious time.
Tips and Variations:
- Spice it up: Add a pinch of red pepper flakes for a touch of heat.
- Add protein: Grilled chicken or chickpeas would be a delicious addition.
- Change the pasta: Experiment with different pasta shapes – rotini, farfalle, or even gluten-free options work well.
- Make it vegan: Ensure your pasta and other ingredients are vegan-friendly.
- Adjust the creaminess: Add more or less water to the cashew cream to achieve your desired consistency.
This Sun-dried Tomato Pasta with Cashew Cream recipe is more than just a meal; it’s a testament to the power of simple, healthy cooking. It's a dish that I wholeheartedly recommend to any busy individual or family looking for a quick, flavorful, and nutritious weeknight meal.
Ingredients You'll Need:
- Raw cashews
- Water
- Garlic
- Sun-dried tomatoes (oil-packed)
- Hemp hearts
- Lemon juice
- Sea salt
- Fresh basil
- Dry pasta of your choice
- Organic baby spinach
- Salt and pepper to taste
Give this recipe a try and let me know how it turns out! Happy cooking!
