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PASTA SALAD WITH BASIL-CASHEW CREAM


Scale

Ingredients

  • 350g gluten free pasta
  • 300g fresh basil
  • 100g pine nuts
  • 150g cashews, pre soaked in water von at least 3 hours
  • 3 cloves of garlic olive oil to cover them
  • 80ml water
  • 1012 sun dried tomatoes in oil ( one glass should work)
  • salt and pepper to season
  • optional :
  • more basil to garnish
  • cashew parmesan

Instructions

  1. Bring water to a boil and cook noodles and preheat oven to 200 C.
  2. Meanwhile peel garlic and put the cloves in a small baking dish, covering it up with olive oil.
  3. Roast garlic cloves in the oven until they are golden (takes about 10-15 min but you need to check on it from time to time because every oven is a bit different)
  4. While garlic is roasting, heat up a pan on high heat and add pine nuts. Roast until slightly golden. Set aside.
  5. Once garlic is ready, add it together with the olive oil to a highspeed blender together with the cashews, basil and water.
  6. Blend until creamy and smooth.
  7. Pour basil-cashew sauce to a big bowl and add noodles and all other ingredients. Season with salt and pepper and garnish with more basil and cashew parmesan.

 

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