Creamy Cashew nut Arrabiata
with Whole Wheat Spaghetti
Simple but heavenly!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegan
30 min
Simple but heavenly!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegan
Ingredients
Spaghettti
Chopped tomatoes
0 Grams
Allergens
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | / |
| Fats (g) | |
| of which saturated (g) | |
| Carbohydrates (g) | |
| of which sugars (g) | |
| Fibers (g) | |
| Proteins (g) | |
| Salt (g) | |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Bake tomatoes
Preheat the oven to 220°C. Rinse the cherry tomatoes and place on a roasting dish. Drizzle with olive oil, salt and pepper. Bake in the oven for 20 minutes.
2 Boil spaghetti
Meanwhile, cook the spaghetti in a large pot of boiling water. Season the water with a pinch of salt. Cook until "al dente" (approx. 12 minutes). Drain.
3 Prepare sauce
In a blender or a food processor, mix the cashew nuts, sundried tomatoes, garlic cloves, chopped tomatoes, chili flakes, salt, pepper and olive oil. Transfer the sauce to a pot and bring to a boil. Once the spaghetti is done, combine it with the sauce. Serve with the baked cherry tomatoes and fresh basil leaves.
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