• 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


  1. Fill a medium saucepan halfway with water. Cover and bring to the boil over high heat.
  2. Add cashews to a large mixing bowl and pour over boiling water to cover. Leave for 5 minutes.
  3. Cook pasta according to package instructions.
  4. While pasta is cooking, drain cashews and add canned tomatoes, capers, basil, sugar and pepper. Blend until smooth.
  5. Drain pasta, return to the pot and add spinach leaves and blended cashew and tomato mixture. Cook over medium heat until hot.
  6. Divide between bowls and top with parmesan.

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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

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