PASTA IN PINK SAUCE
SERVES 4 TO 6 PORTIONS
454g (1lb / 16oz) bucatini or thick spaghetti (or gluten-free pasta)
2 tbsp. olive oil
3 garlic cloves, minced
1 (28oz / 1.75lb) can crushed tomatoes
2 tsp. sea salt
2 tsp. sugar
1/2 cup raw cashews*
1/2 cup water
1/2 cup chopped fresh basil, plus extra for garnish, cut into chiffonade
*If you are not using a high- powered blender, such as a Vitamix, soak cashews overnight or boil for 10 minutes and drain. This will soften them and ensure a silky-smooth cream.
NUTRITIONAL VALUES
Calories: 643kcal
Fat: 15.2g (2.3g S.Fat)
Carbs: 116.5g
Protein: 23g
Sugar: 4g
Sodium: 1491mg
METHOD
Bring a large pot of salted water to a boil over high heat. Cook bucatini according to package directions. Return to the pot after draining.
In a large saucepan over medium heat, heat the oil. Cook for 1 minute after adding the garlic. Combine the tomatoes, salt, and sugar in a mixing bowl. Cook for 10 minutes, stirring occasionally, over medium-low heat.
Meanwhile, in a blender, combine cashews and water. Process on high for 2 minutes, or until very smooth. Turn off the heat and stir in the cashew cream. Toss the hot pasta with the basil mixture. Serve immediately garnished with basil chiffonade.
In a large saucepan over medium heat, heat the oil. Cook for 1 minute after adding the garlic. Combine the tomatoes, salt, and sugar in a mixing bowl. Cook for 10 minutes, stirring occasionally, over medium-low heat.
Meanwhile, in a blender, combine cashews and water. Process on high for 2 minutes, or until very smooth. Turn off the heat and stir in the cashew cream. Toss the hot pasta with the basil mixture. Serve immediately garnished with basil chiffonade.
