Pasta with Roasted Cherry Tomato & Cashew Blush Sauce
Craving comfort food with good for you ingredients? Look no further! This plant-based blush sauce is quick & easy to make, super creamy thanks to the blended cashews, and full of flavour thanks to the roasted cherry tomatoes. If you're looking to sneak in some extra veggies, this pasta would be amazing with sautéed mushrooms, spinach, broccolini or more cherry tomatoes. Enjoy!
Ingredients
- 2 cups cherry tomatoes
- 1 clove of garlic, with skin on
- 1 Tbsp olive oil
- 1/2 tsp salt, divided
- 1/4 tsp rosemary
- 1/2 cup raw unsalted cashews (soaked in boiling water for 15 minutes to soften, then drained)
- 3/4 cup low-sodium vegetable broth
- 3 large fresh basil leaves (plus more for garnish)
- 1/2 Tbsp nutritional yeast
- 1/2 Tbsp lemon juice
- 4 servings pasta of choice (use gluten-free pasta to make this dish gluten-free)
- ground black pepper, to taste
Method
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Preheat oven to 200C(400F). Add 2 cups cherry tomatoes and one clove of garlic with skin to a baking tray with edges. Drizzle with 1 Tbsp of olive oil, 1/4 tsp salt, 1/4 tsp dried rosemary and a sprinkle of ground black pepper. Bake for 25 minutes, or until tomatoes are blistered.
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Start boiling your pasta in the last 10 minutes the tomatoes are in the oven.
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Once tomatoes are out of the oven, add the roasted tomatoes, roasted garlic clove (with skin carefully peeled off first) and all of the drippings from the tray to a blender. Add 1/2 cup soaked and drained cashews, 3/4 cup low-sodium vegetable broth, 3 large leaves of fresh basil, 1/2 Tbsp nutritional yeast and 1/2 Tbsp lemon juice. Blend for one minute or until smooth and creamy sauce forms.
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Drain the pasta (do not rinse) and return to pot off heat. Pour sauce onto the hot pasta and stir through to warm up the sauce. Serve immediately.
Notes
- Nutritional information is approximate, and was calculated using 1.5 cups cooked brown rice penne per serving.