Spaghetti with Cashew-Tomato Sauce


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Spaghetti w/ Cashew-Tomato Sauce


  • 350g whole wheat spaghetti, (egg free)
  • 1 clove garlic, minced
  • 2 tbsp olive oil
  • 300g ripe cherry tomatoes
  • bunch of fresh herbs (I used basil, parsley and rosemary)
  • 100 g cashews, presoaked in hot water for 30 min
  • 250ml water
  • 250 ml vegetalble stock
  • salt & pepper to taste


  1. Cook spaghetti.
  2. Meanwhile drain and rinse cashews, add them to a high speed blender with 250ml water and blend until creamy and smooth.
  3. Chop herbs and mince garlic.
  4. In a medium sauce pan heat up olive oil, add garlic, herbs and tomatoes and fry for a few minutes while stiring through.
  5. Fry on high heat for a few minutes and then reduce heat to medium high. Once the tomatoes get soft and break a little, add vegetable stock and cashew cream.
  6. Season with salt and pepper and pour over cooked spaghetti. Voila!




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