Serve with the spaghetti of choice cooked as per packet directions. We used Explore Cuisine – organic soybean spaghetti
- 1/2 cup cashews, soaked overnight or pour over boiling water and let sit for 15-20 minutes
- 1/2 – 3/4 cup filtered water
1/2 cup sun-dried tomatoes in oil, sliced*
1–2 tablespoons olive oil or oil from the jar of tomatoes 4 garlic cloves, crushed
3 tablespoons tomato paste
handful chopped basil, plus extra to serve
sea salt, pepper and chilli flakes to taste
*If using sun-dried tomatoes, not in oil pour over boiling water and let sit for 5-10 minutes to rehydrate. Rehydration makes them easier to blend, and you will achieve a creamier consistency.
Cook the pasta according to package directions, drain and reserve a small amount of pasta water.
To prepare the cashew cream blend the cashews and filtered water until smooth and set aside.
To make the sun-dried tomato sauce, heat the oil in a large fry pan over med-high heat. Add the tomatoes and garlic, cook for 1-2 min until fragrant.
Turn heat to low, add the tomato paste, cashew cream and chopped basil. Heat through for 1-2 minutes, remove from heat and let sit for 10 minutes before transferring to a blender. Season to taste with salt and pepper.
To serve, add the sauce to your cooked pasta along with a small amount of the pasta water.
Serve with fresh basil and chilli flakes.