Today’s lunch was a quickie! We slept in, had a late breakfast, and before we knew it, it was time for lunch. I looked in the refrigerator and saw that we had some leftover Cashew & Basil Cream from something I had made earlier in the week. I knew I had to use it because it wasn’t going to hold up for much longer but I wasn’t sure what I wanted to make. I thought for a moment, and then it hit me…Spaghetti!In general, I try to eat whole foods as much as possible and that means choosing whole grains over refined grains such as pasta, bread and pizza. Living in Italy makes it hard to avoid pasta and I won’t lie, I do love the stuff, but I try to limit my consumption of it to weekend lunches or occasional dinners out.
Although we had already eaten pasta once this week, I made an exception and created this Cashew & Basil Cream Pasta with Kamut Spaghetti and Sundried Tomatoes. Creamy, delicious and vegan!
It’s also relatively easy and quick to make if you already have the Cashew & Basil Cream on hand. If not, you will need to plan ahead as the raw cashews need to be soaked overnight or for a minimum of 2 hours prior to making the cream.
Cashew & Basil Cream Pasta
- 200 Gr of Pasta (I used Kamut Spaghetti)
- 150 ml of Cashew & Basil Cream (click for recipe)
- ¼ C of Pasta Cooking Water
- ¼ C of Sundried Tomatoes, rehydrated and coarsely chopped into small pieces
- Bring a pot of water to boil, add sea salt, stir, then add pasta and cook according to package directions. I used Kamut Spaghetti and it takes 11 minutes to cook, al dente. So I cooked it for 10 minutes so it was still nice and firm, as it would then continue to cook in the sauce for a minute or two and we don’t want mushy pasta.
- While pasta is cooking, poor prepared Cashew & Basil Cream into a wok or pasta pan on medium-low heat, add a ¼ cup of pasta cooking water and stir to liquify the cashew cream. As it heats up it will start to reduce again, you may need to add more cooking water bit by bit as you go along. If the sauce is too dense, it will be difficult to toss the pasta and it will clump, so be sure to add enough cooking water to make this process easier, but not too much or it will result in a runny sauce.
- Add sundried tomatoes and continue to heat for a minute or two.
- Once pasta is ready, strain and add to the cream sauce. Turn heat to low and toss to combine and heat through for about a minute.
- Remove from heat and serve immediately.
One thing I’ve learned living in Italy is the importance of eating pasta while it’s still pipping hot. Italians hate their pasta cold, and hubby is no different 😉