Velvety Basil and Cashew Cream Pasta with Sun-Dried Tomatoes and a sprinkle of Parmesan
Dive into a culinary tapestry of flavors with our Velvety Basil and Cashew Cream Pasta, where every bite is an orchestra of textures and aromas. A symphony of fresh basil, sun-kissed tomatoes, and toasted cashews dances harmoniously atop a bed of gluten-free pasta, enveloped in a luscious, silken sauce that will leave you craving more. Parmesan's salty embrace provides the perfect crescendo, elevating this pasta from a simple dish to a masterpiece.
In the heart of Italy's culinary haven, amidst rolling hills and sun-drenched vineyards, this recipe was born. It began as a humble experiment in a small trattoria, where a passionate chef sought to create a dish that would capture the essence of summer's bounty. Inspired by the vibrant colors and aromatic herbs of his surroundings, he combined the finest ingredients to craft a pasta dish that would become a legend whispered among locals and visitors alike. Over time, the recipe made its way across oceans, gracing the tables of discerning diners worldwide. Today, we bring you this culinary gem, a testament to the transformative power of simple yet exquisite ingredients.
Velvety Basil and Cashew Cream Pasta with Sun-Dried Tomatoes and a sprinkle of Parmesan Velvety Basil and Cashew Cream Pasta with Sun-Dried Tomatoes and a sprinkle of Parmesan Velvety Basil and Cashew Cream Pasta with Sun-Dried Tomatoes and a sprinkle of Parmesan Velvety Basil and Cashew Cream Pasta with Sun-Dried Tomatoes and a sprinkle of Parmesan
Prep time: 15 | Cook time: 15 | Serves: 4
Ingredients
  • 1 pound gluten-free pasta
  • 1 cup raw cashews, soaked overnight
  • 1 cup fresh basil leaves
  • 1/2 cup sun-dried tomatoes, chopped
  • 1/4 cup olive oil
  • 2 cloves garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
Instructions
  1. Cook the pasta according to package directions.
  2. While the pasta is cooking, make the basil and cashew cream sauce. In a blender, combine the cashews, basil, sun-dried tomatoes, olive oil, garlic, salt, and pepper.
  3. Blend until smooth and creamy.
  4. Once the pasta is cooked, drain it and add it to the blender with the sauce.
  5. Blend until the pasta is evenly coated with the sauce.
  6. Serve immediately, topped with a sprinkle of Parmesan cheese.
  7. Enjoy!
Why It Works
  • Soaking the cashews overnight enhances their creaminess, creating a velvety sauce that clings effortlessly to the pasta.
  • Fresh basil, with its vibrant green hue and aromatic essence, adds a burst of herbal freshness that balances the richness of the sauce.
  • Sun-dried tomatoes bring a concentrated burst of sweetness and tanginess, adding depth and complexity to the dish.
  • The addition of garlic adds a savory foundation, while salt and pepper enhance the overall flavor profile, bringing all the elements together in perfect harmony.
  • A generous sprinkle of Parmesan cheese provides a salty, nutty contrast, elevating the pasta to new heights of deliciousness.