Recipe: Pasta with Roasted Tomatoes & Creamy Herb Cashew Sauce

In a mood for some fresh and creamy pasta? This week You! collaborates with Chef Naim, Executive Chef at Avari Towers, Karachi, who shares the recipe of Pasta with Roasted Tomatoes & Creamy Herb Cashew Sauce from its famous Italian Nights every Thursday at Asia Live.

Ingredients:

Fettuccine 8 ounces

Olive oil (divided) 3 tbsp

Cherry tomatoes 4 cups

Cashew cream sauce 1 cup

Chopped basil 3 tbsp

Minced chives 1 tbsp

Garlic clove (small) 1

Spring onion (coped) 1 tbsp

Sea salt 1/4 tsp

Black pepper 1/4 tsp

For Cashew cream sauce

Cashews (raw, unsalted) 1/2 cup

Water 3/4 to 1 cup

Lemon juice 2 tsp

Sea salt 1/4 tsp

Method:

Bring a pot of salted water to a boil. Add the pasta, reduce to a simmer, and cook until the pasta is al dente. Drain the pasta and set aside.

In the same pot you cooked the pasta, add 1 tablespoon of olive oil over medium heat. Add the tomatoes and cook until them until they are hot and easily burst when pressed, 6 to 8 minutes.

Make the Creamy Cashew Sauce: Place the cashews in a bowl and cover with about 2 inches of warm water. Soak for at least 4 hours, up to 8 hours. When ready to make the cashew cream, drain and rinse the cashews. Place them in a blender along with some water, lemon juice, and the salt. Puree, adding more water as needed, until you achieve a smooth, pourable sauce. Use it immediately. (You can transfer to an airtight container and store in the refrigerator for up to five days, or freeze it for up to three months.)

Combine the cashew cream in a blender with the chopped basil, chives, garlic, 2 tablespoons olive oil, salt, and pepper. Blend until smooth.

Add the sauce to the pan with the tomatoes and pasta. Warm over low heat until the pasta sauce is hot. Add the pasta to the sauce and toss together to combine. Serve with an extra sprinkle of basil if desired.

Originally published in The news