clock icon cutlery icon flag icon folder icon instagram icon pinterest icon print icon squares icon




  • 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


  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.



Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.