Short on time and want to make a nourishing quick dinner this one is a go to
Creamy Roasted Tomato Gluten Free Pasta
Ingredients:
1 small brown onion, halved but not peeled
2 garlic cloves, not peeled
2 roma tomatoes
1 Tbsp olive oil
Water, see method
A pinch of salt
150g gluten free spaghetti pasta
½ cup or 70g cashews
1 Tbsp or 7g nutritional yeast
2 Tbsp of tomato paste
Salt and pepper to taste
Optional:
Fresh herbs
Cherry tomatoes (roasted in step 2)
Method:
- Preheat the oven to 180 degrees celsius.
- Place the two onion halves, two whole garlic cloves and 2 whole tomatoes in a lined baking tray. Drizzle with olive oil and roast in the oven for 15-20 minutes or until soft.
- While the vegetables are roasting, add the pasta to a pot of boiling water with a pinch of salt, cook uncovered for 12-15 minutes; or until pasta is al dente’ and has almost doubled in size (save ⅓ cup of the pasta water for later). Then drain.
- In a bowl or jar, soak the cashews in hot water while you wait for the other components to cook.
- In a food processor, blitz the cashews, nutritional yeast, salt, pepper, tomato paste, ⅓ cup of pasta water and the roasted onion, garlic and tomatoes.
- Pour the creamy sauce into the saucepan you used for the pasta, simmer for 5 minutes or until thick. Add the pasta and combine.
- Serve with a handful of fresh herbs and roasted cherry tomatoes.
