Smooth Tomato and Cashew Pasta Sauce
I love blending cashew nuts into sauces and soups. They give it a really creamy texture and taste and add protein, healthy fat and iron. It’s a great way to get kids to eat nuts if they don’t like them or are too young to eat whole nuts. In this sauce the cashews add a sweetness to balance out the tomatoes. And it’s great for kids that only like smooth pasta sauces. Best of all it’s made with store-cupboard ingredients so I can make it any time even when I don’t have fresh veggies. This serves about four people, or two hungry adults and two kids, and can be made in the time it takes to cook the pasta.
- 500g dried spaghetti (gluten free if required)
- 2 tins of plum tomatoes
- 2 cloves of garlic
- 2 small handfuls of cashews
- 1 heaped tsp. dried thyme (or other herbs, whatever you have)
- Sea salt and black pepper
- 1 heaped tbsp. nutritional yeast
How it’s made:
- Put the pasta on to cook according to packet instructions.
- Peel the garlic cloves. Put the garlic, tins of tomatoes, cashews, and thyme in a blender and blend until smooth. If your blender is not very powerful then you may need to soak the cashews first for a few hours. The colour won’t look that appetising at this stage, but will be much nicer once it’s simmered for a few minutes.
- Pour the sauce into a saucepan over a medium-high heat and heat through until bubbling, stirring quite often.
- Lower the heat and simmer while the pasta is cooking, stirring occasionally.
- Drain the pasta and mix with the sauce. Season to taste. (I leave out the salt from kids’ portions and just add it for grown-ups.)
- Remove from the heat and stir through the nutritional yeast.
- Serve hot or warm.