Cashews are the not-so-secret ingredient in this vibrant and creamy tomato pasta. It’s vegan and gluten-free, too.
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Preheat oven to 200°C. Line a large baking tray with baking paper. Reserve one-quarter of the tomato. Arrange the onion, garlic and remaining tomato on lined tray. Drizzle with oil. Season. Bake for 15 mins or until tender. Cool slightly.
Meanwhile, cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well and return to the pan.
Place cashew butter, tomato paste, Tuscan seasoning and tomato mixture with any tray juices in a food processor and process until smooth. Add to pasta in the pan and stir to combine. Place over medium heat and cook, stirring, for 2-3 mins or until heated through.
Top the pasta mixture with reserved tomato. Sprinkle with parmesan and basil.
COOK. STORE. SAVE.
Use it up
Looking for ways to use up the leftover cashew butter? It's delicious spread on toast and topped with fruit, or add it to smoothies. Try it in brownie, muffin or banana bread mixtures, too, for a layer of rich, nutty flavour.
*Ideal for vegans, dairy-free parmesan can be found in the cheese aisle.