Healthy Creamy Cashew Tomato Pasta Recipe
Ingredients
- 3/4 cup unsalted cashews
- 250 g spaghetti or other pasta
- 2 x 400 g cans no-added-salt diced tomatoes
- 2 tbs capers
- 1 cup basil leaves
- 2 tsp sugar
- pepper, to taste
- 3 cups baby spinach leaves
- 1/2 cup Parmesan cheese, shredded
Method
- Fill a medium saucepan halfway with water. Cover and bring to the boil over high heat.
- Add cashews to a large mixing bowl and pour over boiling water to cover. Leave for 5 minutes.
- Cook pasta according to package instructions.
- While pasta is cooking, drain cashews and add canned tomatoes, capers, basil, sugar and pepper. Blend until smooth.
- Drain pasta, return to the pot and add spinach leaves and blended cashew and tomato mixture. Cook over medium heat until hot.
- Divide between bowls and top with parmesan.
Healthy tip!
Use the left-over water from cooking vegetables to make stock or soup. It's full of vitamins!
Nutrition Information
| per serving | per 100g | |
|---|---|---|
| Energy | 2035 kJ | 453 kJ |
| 486 Cal | 108 Cal | |
| Protein | 20.7 g | 4.6 g |
| Fat, total | 17.9 g | 4 g |
| — saturated | 5.4 g | 1.2 g |
| Carbohydrate | 57.1 g | 12.7 g |
| — sugars | 9 g | 2 g |
| Sodium | 488 mg | 108 mg |
| Fibre | 7.3 g | 1.6 g |
Member comments & rating
Log in or sign up to join the discussion.
Comments (0)
Be the first to comment.
