Nilsu Recipes

Whitebean and Cashew Pasta

Cuisines: Italian
Courses: Entree

Equipment

• Cutting tools
• Pot
• Blender

Ingredients

500g pasta

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0.5 cup raw cashews, soaked

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2 Tbsp olive oil
1 medium onion, minced
1.25 cup water (plus more for soaking cashews)
1/2 cup dry white wine / water / vegetable stock
4 cups cherry tomatoes, left whole
4-5 medium cloves garlic, thinly sliced
1/2 tsp red pepper flakes
3/4 tsp salt
2 (15 oz.) cans white beans
2 Tbsp chopped fresh basil

Instructions

1. Soak the cashews in hot water, covered for ~15 minutes
2. Cook olive oil and minced onion on medium for ~2-3 minutes until the onion is translucent
3. Add cherry tomatoes, sliced garlic, red pepper flakes, and salt and cook for 2 minutes
4. Add the white wine (or water) and increase to medium-high heat
5. Cover the pan and let the tomatoes cook for 5-8 minutes / until the skins on the tomatoes have blistered
6. Remove the lid and turn the heat back down to medium and smash the tomatoes with a spoon
7. Add the drained white beans and stir, letting them sauté (uncovered) with the tomatoes until most of the liquid has evaporated (about 5 minutes)
8. Drain the cashews and add them to a high-speed blender with the water
9. Once the liquid has reduced from your tomatoes and beans, add the cashew cream and cook, stirring occasionally, until it’s a thick, saucy consistency
10. Add basil at the end