Cashew Tomato Pasta

• 分量: Serves 2
• 総時間: 5 minutes

材料

170g dry pasta

40g grated parmesan

For the sauce:

40g cashews

250g cherry tomatoes

50g sun-dried tomatoes, drained

½ tsp flaky salt (or to taste)

手順

Cook the pasta in a large pot of boiling salted water according to the package instructions. Reserve some of the pasta water before draining.

While the pasta cooks, place the cashews in a small bowl and cover with boiling water.

Heat a large frying pan over high heat with a little oil. Once hot, add the cherry tomatoes and cook until the skins blister and soften, about 3–5 minutes. Stir occasionally but allow some charring for flavour.

Drain the cashews and blend them with 100ml fresh water, the sun-dried tomatoes, and the salt until smooth. Adjust with a little more water if needed to reach a creamy sauce consistency.

Pour the blended sauce into the pan with the blistered tomatoes. Add the cooked, drained pasta to the sauce and toss to coat evenly. Stir and cook for 1–2 minutes, adding a splash of pasta cooking water to loosen if needed.

Top with parmesan and enjoy!