Description
Experience the delightful blend of creamy cashews and tangy tomatoes in this delicious, easy-to-make pasta. Ideal for quick family dinners or impressing friends!
Ingredients
Scale
- 1 cup raw cashews
- ½ cup water
- ¾ teaspoon salt (divided)
- 16 ounces rigatoni
- 2 tablespoons olive oil
- 1 yellow onion, finely chopped
- 4 garlic cloves, minced
- ¼ cup tomato paste
- 1 (15-ounce) can diced tomatoes
- ¼ teaspoon crushed red pepper flakes
Instructions
- Soak cashews in boiling water for about 60 minutes.
- Drain cashews, blend with ½ cup water and ¼ teaspoon salt until creamy.
- Cook rigatoni in salted boiling water, reserving 1½ cups pasta water before draining.
- Sauté onion in olive oil, then add garlic and cook until fragrant.
- Stir in tomato paste, diced tomatoes, red pepper flakes, ½ teaspoon salt, and reserved pasta water; simmer for 10 minutes.
- Combine rigatoni with the sauce and creamy cashew mixture, using more reserved water as needed.
- Serve warm, topped with fresh basil.
Notes
Rinse cashews after soaking to remove bitterness.
Adjust sauce thickness with reserved pasta water to preferred consistency.
Add vegetables like spinach or bell peppers for additional flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg