Creamy Sundried Tomato Pasta

Vegan, gluten-free option, dairy-free

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Serves 4

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Vegan, gluten-free option, dairy-free 〰️ Serves 4 〰️

Meet your newest addition to the weeknight dinner rotation. This dish is the epitome of feeling like something a little fancy for dinner but not wanting to spend the time to make something fancy. You know the feeling? This creamy sundried tomato pasta only takes 30 minutes to come together and has the dreamiest sundried tomato sauce. You simply blend the sauce ingredients together, cook the pasta, and stir everything through. Sounds like the perfect weeknight dinner to me.

To see a video of how to make this dish, click here.

INGREDIENTS

1 cup raw cashews

• 250 grams pasta of choice (use gluten-free if needed)

• 220 grams sundried tomatoes (measured while still in oil), drained and roughly chopped

• 250 millilitres water

• Juice of ½ lemon

• ½ teaspoon mixed Italian herbs

• 1 can (425 grams) lentils, drained and rinsed well

• 2 cups baby spinach, washed

• Salt and pepper, to season

Parsley, to serve

METHOD

1. Place the cashews in a glass container and pour boiling water over them until they are all fully submerged. Allow the cashews to soften for 10 minutes. In the meantime, you can prepare the pasta as per the packet instructions.

   1 cup raw cashews

   250 grams pasta of choice (use gluten-free if needed)

2. After 10 minutes, drain the cashews and add them to a high-speed blender like a Nutribullet along with the water, lemon juice, mixed Italian herbs, and half of the sundried tomatoes. Process until a smooth sauce forms.

   250 millilitres water

   Juice of ½ lemon

   ½ teaspoon mixed Italian herbs

   110 grams sundried tomatoes (measured while still in oil), drained and roughly chopped

3. Strain the pasta once it has finished cooking. Using the same pot, add the sauce, pasta, lentils, other half of the sundried tomatoes, and baby spinach. Stir well so that every piece of pasta is coated in the sauce. Taste and season to your liking. Serve immediately garnished with chopped parsley. For leftovers, allow the pasta to cool fully before storing in airtight containers in the fridge for up to three days.
   1 can (425 grams) lentils, drained and rinsed well

   110 grams sundried tomatoes (measured while still in oil), drained and roughly chopped

   2 cups baby spinach, washed

   Parsley, to serve