Creamy Cashew Nut Spaghetti

Arrabiata

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vegan
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vegan
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Instructions

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1 Roast tomatoes

See pro tip! Preheat the oven to 220°C/200°C fan. Add the cherry tomatoes to a baking dish. Drizzle with olive oil. Season with salt and pepper. Bake in the oven for 20 min.

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2 Boil spaghetti

Meanwhile, bring a pot of salted water to a boil and add the spaghetti. Cook for 10-12 min or until "al dente". Drain once ready, making sure to reserve 200/300/400 ml of the cooking water.

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3 Prep sauce

Meanwhile, add the cashew nutssun dried tomatoes, peeled and chopped garlic cloveschopped tomatoessugarchilli flakes (spicy!)saltpepper and olive oil to a blender or a food processor. Blitz until smooth. 

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4 Simmer sauce

Transfer the sauce to a pot. Add the measured pasta cooking water. Simmer over a low heat, covered, for 10 min, stirring occasionally. Check the seasoning.

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5 Serve

Toss the drained spaghetti in the tomato sauce. Divide the pasta among plates and top with the baked cherry tomatoes. Garnish with the fresh basil leaves.

Tips for fussy eaters

Don't add the chilli flakes! Add them as a garnish for those who enjoy the heat.

Pro tip

To get the most out of the nuts, soak them in water for a couple of hours, then drain them. This will make the sauce even creamier.

Simple but heavenly!

Cooking Time: 30 min

Equipment Required: Blender

Cals 752 · Prot 26 · Carbs 128 · Fat 16

Dairy-Free

Ingredients

Number of people

Spaghettti

Spaghetti 250 Grams
Cashew nuts 60 Grams
Sun dried tomatoes 60 Grams
Garlic cloves 2 Pieces
Chopped tomatoes 400 Grams
White sugar 10 Grams
Chilli flakes 2 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp
Olive oil 2 Tbsp
Water 200 ML

To serve

Cherry tomatoes 250 Grams
Olive oil 1 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Fresh basil 15 Grams

Simple but heavenly!

Cooking Time: 30 min

Equipment Required: Blender

Cals 752 · Prot 26 · Carbs 128 · Fat 16

Dairy-Free

Instructions

photo

1 Roast tomatoes

See pro tip! Preheat the oven to 220°C/200°C fan. Add the cherry tomatoes to a baking dish. Drizzle with olive oil. Season with salt and pepper. Bake in the oven for 20 min.

photo

2 Boil spaghetti

Meanwhile, bring a pot of salted water to a boil and add the spaghetti. Cook for 10-12 min or until "al dente". Drain once ready, making sure to reserve 200/300/400 ml of the cooking water.

photo

3 Prep sauce

Meanwhile, add the cashew nutssun dried tomatoes, peeled and chopped garlic cloveschopped tomatoessugarchilli flakes (spicy!)saltpepper and olive oil to a blender or a food processor. Blitz until smooth. 

photo

4 Simmer sauce

Transfer the sauce to a pot. Add the measured pasta cooking water. Simmer over a low heat, covered, for 10 min, stirring occasionally. Check the seasoning.

photo

5 Serve

Toss the drained spaghetti in the tomato sauce. Divide the pasta among plates and top with the baked cherry tomatoes. Garnish with the fresh basil leaves.

Tips for fussy eaters

Don't add the chilli flakes! Add them as a garnish for those who enjoy the heat.

Pro tip

To get the most out of the nuts, soak them in water for a couple of hours, then drain them. This will make the sauce even creamier.

Ingredients

Number of people

Spaghettti

Spaghetti 250 Grams
Cashew nuts 60 Grams
Sun dried tomatoes 60 Grams
Garlic cloves 2 Pieces
Chopped tomatoes 400 Grams
White sugar 10 Grams
Chilli flakes 2 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp
Olive oil 2 Tbsp
Water 200 ML

To serve

Cherry tomatoes 250 Grams
Olive oil 1 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Fresh basil 15 Grams
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