Wednesday, 15 July 2015

Creamy Pasta Sauce

Pasta with a delicious tomato sauce is one of my absolute favourite dishes. And this sauce may be the best I've ever made! Thanks to cashews this sauce is incredibly creamy and smooth. A little sweetness always enhances the taste of a tomato sauce, and if you don't have any fresh dates on hand a small amount of maple syrup or sugar can be used instead. And don't forget to soak the cashews in water, since this step makes it possible to blend them completely smooth.

Next week I begin work again after three glorious weeks off, and these last days will be spent relaxing, enjoying the tranquillity and of course some good food too.

Creamy Pasta Sauce

Serves 2-4

1/2 cup cashews
400 g (about 1 1/2 to 2 cups) tomato passata or crushed tomatoes
1 fresh date (pitted)
3 tbsp finely chopped basil
1/2 cup water
1 tsp balsamic vinegar
Herbal salt and black pepper to taste

1. Soak the cashews in a bowl of water for at least 4 hours or overnight. Rinse in a sieve.
2. Blend the cashews with the rest of the ingredients until the sauce is completely smooth. Use a blender, food processor or hand-held blender, I prefer a blender though since it delivers the smoothest result. Eat the sauce cold or heat it up in a saucepan over medium heat for a couple of minutes. Add to your favourite pasta, top with some extra basil and enjoy!

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