This is the ultimate comfort food - pasta coated in a rich, creamy sauce with sweet, juicy roasted cherry tomatoes and green peas. Top with fresh parsley, and tuck in!
Recipe developed by Catherine Stevonson
Serves 4
Ingredients
1 Cup raw cashews, soaked
1 Onion, diced 2 Garlic cloves, crushed 250g Cherry tomatoes
1 Cup frozen peas
1,5 Tbsp olive oil 1⁄2 Tsp dried basil 1 Tbsp lemon juice
2 Tsp miso paste 4 Tbsp nutritional yeast 1,5 Tsp apple cider vinegar 1 Cup vegetable stock Salt and black pepper to taste 250g Pasta of choice (spaghetti, linguine or penne recommended)
Parsley to garnish
Method
Place the cashews in a bowl and cover with freshly boiled water. Leave them to soak for 2 hours - this helps them to soften and makes them easier to blend to create a creamy sauce. It is especially important if you don’t have a high speed blender. You can soak them for as long as overnight, in the fridge. If you have a high speed blender 30 minutes should suffice.
Preheat the oven to 180°C.
Place cherry tomatoes on a baking tray or in a roasting tin and drizzle with 1 Tbsp olive oil, a good pinch of salt, a few cracks of black pepper, and the dried basil. Toss to coat the tomatoes.
Roast for 20-25 minutes, until they are soft.
While the tomatoes are roasting, prepare your sauce - add the diced onion and crushed garlic into a frying pan with a drizzle of oil, and sauté until soft. Set aside to cool slightly.
To a blender add the drained soaked cashews, lemon juice, miso paste, nutritional yeast, cider vinegar, 1⁄2 tsp salt, and a good few cracks of black pepper. Add the cooled onion and garlic mix, as well as stock (it is not advised to blend any hot liquids). Blend until completely smooth. This takes me a couple of minutes in my high speed blender.
Cook pasta according to packet instructions. Add the frozen peas to the boiling pasta when you have about 4 minutes left to cook the pasta, and allow them to cook altogether. Drain the peas and pasta once al dente.
While the pasta is cooking, transfer the cream sauce to a small saucepan and place on a low heat in order to reheat.
When ready to assemble - add the pasta/pea mix to the heated sauce and toss to coat the pasta.
Dish into a plate or bowl and top with the roasted cherry tomatoes and chopped fresh parsley.
Notes
When reheating any leftovers, you may need to add a little more stock or water to
the sauce as it can thicken when kept in the fridge etc.
Enjoy and let Albex Dishwashing Liquid help clean up the mess!
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