Creamy Cashew Nut Spaghetti

Arrabiata
Simple but heavenly!
Cals 752 · Prot 26 · Carbs 128 · Fat 16
Vegan
Try Hello Chef Now
30 min
photo
Simple but heavenly!
Cals 752 · Prot 26 · Carbs 128 · Fat 16
Vegan
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Spaghettti
Spaghetti
250 Grams
Cashew nuts
60 Grams
Sun dried tomatoes
60 Grams
Garlic cloves
2 Piece
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

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.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

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. Roast 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.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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