15 Minute Creamy Sun-Tomato Basil Cashew Pasta

Ingredients

• 1 1/2 cup roasted cashews
• 2 cloves garlic
• 3/4 cup oil packed sun-dried tomatoes (slightly drained)
• 1 cup grape tomatoes (divided)
• 3/4 cup fresh basil (plus more for garnish)
• 2 tablespoon fresh oregano
• 1/2 cup fresh parmesan cheese (grated, plus more for garnish (optional))
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon pepper
• 1 pound dried pappardelle (or other long cut pasta)

Steps

1. 1

   Bring a large pot of water to a boil.

2. 2

   In the bowl of a food processor add the cashews and process 1 - 2 minutes or until the cashews start to become powdery. Add the garlic and process another minute. Add the sun-dried tomatoes and 1/2 cup of grape tomatoes and pulse until the sauce is a thick paste and red in color. Add the basil and pulse until finely chopped and combined.

3. 3

   Drop the pasta in the boiling water and boil according to package directions. Just before draining the pasta use a heat safe glass measuring cup and scoop out 1 1/2 cups of boiling pasta water. Drain the pasta.

4. 4

   With the food processor running slowly stream in the hot boiling pasta water until the paste becomes a sauce. Be careful not to add too much water all at once so you don't end up with a thinner sauce than you want. I used all 1 1/2 cups of water, but if you like a thick or thinner sauce use more or less. Add in the parmesan cheese if using and pulse a few times to combine.

5. 5

   Divide the pasta among 4-6 plates and top with a generous amounts of sauce. Slice the remaining grape tomatoes in half and sprinkle over the pasta. Garnish each plate with fresh basil and parmesan cheese if desired. Dig in!