Creamy Cashew nut Arrabiata

with Whole Wheat Spaghetti

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vegan
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Instructions

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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.

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2 Boil spaghetti

Meanwhile, bring a pot of lightly salted water to a boil and add spaghetti. Cook for about 10-12 minutes or until "al dente". Drain.

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3 Prepare sauce

Meanwhile, combine cashew nuts, sundried tomatoes, garlic cloves, chopped tomatoes, chili flakes, salt, pepper and olive oil in a food processor or in a blender. Mix until smooth. Transfer the sauce to a pot and heat up. Add a splash of pasta cooking water. Combine with cooked and drained spaghetti. Serve with the baked cherry tomatoes and fresh basil leaves.

Tips for fussy eaters

Serve the chili separately.

Pro tip

To get the most out of the nuts, soak them for a few hours, then drain. It will make the sauce even creamier.

Simple but heavenly!

Cooking Time: 30 min

Cals 389 · Prot 13.6 · Carbs 49.4 · Fat 18.5

Ingredients

Number of people

Spaghettti

Whole wheat spaghetti 200.00 Grams
Cashew nuts 80.00 Grams
Sun dried tomatoes 50.00 Grams
Garlic cloves 2.00 Pieces
Chopped tomatoes 200.00 Grams
Chilli flakes 1.00 Grams
Salt 0.75 Tsp
Black pepper 0.50 Grams
Olive oil 2.00 Tbsp

To serve

Cherry tomatoes 200.00 Grams
Olive oil 1.00 Tbsp
Salt 0.50 Tsp
Black pepper 0.25 Grams
Fresh basil 15.00 Grams

Simple but heavenly!

Cooking Time: 30 min

Cals 389 · Prot 13.6 · Carbs 49.4 · Fat 18.5

Instructions

photo

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.

photo

2 Boil spaghetti

Meanwhile, bring a pot of lightly salted water to a boil and add spaghetti. Cook for about 10-12 minutes or until "al dente". Drain.

photo

3 Prepare sauce

Meanwhile, combine cashew nuts, sundried tomatoes, garlic cloves, chopped tomatoes, chili flakes, salt, pepper and olive oil in a food processor or in a blender. Mix until smooth. Transfer the sauce to a pot and heat up. Add a splash of pasta cooking water. Combine with cooked and drained spaghetti. Serve with the baked cherry tomatoes and fresh basil leaves.

Tips for fussy eaters

Serve the chili separately.

Pro tip

To get the most out of the nuts, soak them for a few hours, then drain. It will make the sauce even creamier.

Ingredients

Number of people

Spaghettti

Whole wheat spaghetti 200.00 Grams
Cashew nuts 80.00 Grams
Sun dried tomatoes 50.00 Grams
Garlic cloves 2.00 Pieces
Chopped tomatoes 200.00 Grams
Chilli flakes 1.00 Grams
Salt 0.75 Tsp
Black pepper 0.50 Grams
Olive oil 2.00 Tbsp

To serve

Cherry tomatoes 200.00 Grams
Olive oil 1.00 Tbsp
Salt 0.50 Tsp
Black pepper 0.25 Grams
Fresh basil 15.00 Grams
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