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CREAMY SUN DRIED TOMATO PASTA

Big on flavor and low on effort, you’ll love having this recipe in your back pocket for nights when you simplicity and comfort.
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Total Time 25 mins
Course Main Course
Servings 4

Ingredients
  

  • ½ cup raw cashews
  • 1.5 cups boiling water
  • 7.1 oz sun-dried tomatoes jar sun-dried tomatoes drained and chopped (1 cup)
  • 1 tbsp lemon zest
  • 1 tbsp lemon juice
  • 7.5 cup gluten free bowtie pasta
  • 1 tbsp oil reserved from sun dried tomatoes or olive oil
  • 1 medium white onion diced (1 cup)
  • 3 cloves garlic finely minced or grated
  • 1 tsp chilli flakes
  • 1 tsp oregano dried
  • 2 cup kale tough stems removed and roughly chopped or torn
  • 2 cup pasta water
  • ¼ cup parsley or basil chopped (optional for serving)
  • salt and pepper to taste

Instructions
 

  • Soak the Cashews: Place raw cashews in a bowl, and cover with the boiling water. Let the cashews soak for 10 minutes. While you wait, start bringing a large pot of salted water to a boil on the stovetop and chopping up the kale.
  • Drain Sun Dried Tomatoes: Drain the sun dried tomatoes well, reserving some of the oil for cooking later.
  • Prepare the Cashew Cream: Add the cashews and water to a blender along with the lemon zest, lemon juice and half of the sun dried tomatoes. Blend until smooth and creamy.
  • Cook Pasta: Cook bowtie pasta al dente according to package instructions. Once cooked, reserve 2 cups of the pasta water before draining the pasta.
  • Cook Onion & Garlic: Once the pasta is cooking, heat 1 tbsp of the reserved tomato oil (or olive oil) over medium heat in a large pan. Add the onions and garlic and cook for 3-4 minutes until the onions are soft. You may want to add additional veggies such as zucchini, bell pepper, asparagus or broccoli. You may add them here or steam/roast them separately and mix them in at the end.
  • Add Herbs and Remaining Tomatoes: Add sun-dried tomatoes, chili flakes and oregano. Cook for an additional 2-3 minutes, stirring often.
  • Add Cashew Cream: Add the cashew cream, stir well and cook for another minute.
  • Add Pasta and Kale: Stir in the cooked pasta and kale.
  • Slowly Add Pasta Water: Slowly start adding the reserved pasta water, 1/4 cup at a time until you reach a smooth, thick and creamy consistency over 2-3 minutes. You may use the full 2 cups depending on the consistency you'd like.
  • Serve: Divide the pasta evenly between bowls and serve with chopped parsley or basil and freshly ground black pepper, if desired.