Pasta is a go to mid week meal in my house, super easy to prep and everyone loves it.
- 300g pasta
- 55g sundried tomatoes, chopped
- 2 garlic cloves, crushed
- 4tbsp basil, chopped
- Sauce – 140g cashew nuts
- 350ml almond milk
- 2tsp salt
- Cook pasta according to instructions. Soak the cashews for around 15minutes.
- Drain and tip into blender with remaining sauce ingredient and blitz until smooth. Set aside.
- Using a little oil from the tomatoes, heat a pan and cook the tomatoes and garlic for a few minutes. Add the cashew sauce along with the basil and heat through. Drain pasta, reserving a cup full of water and stir in the creamy sauce.