1Soak cashews in boiling water until very soft, drain, then blend with 1/2 cup fresh water until completely smooth to make a cashew cream. Set aside.
2Cook pasta in heavily salted boiling water until al dente. Reserve at least 1/2 cup pasta water before draining.
3Heat 1 tbsp oil in a large pan over medium heat. Add 3-5 garlic cloves and 1/2 cup sun-dried tomatoes and sauté for 60-90 seconds until the garlic is golden.
4Add 1-2 chipotle peppers and 2 tbsp tomato paste, stir and let the pastes cook for 30 seconds.
5Pour in the cashew cream and a big splash of pasta water, stir until smooth and gently bubbling for 1-2 minutes.
6Season with salt, pepper, and chili flakes.
7Add the drained pasta straight into the sauce and toss to coat, adding more pasta water as needed for a silky consistency.
8Pile into bowls and finish with fresh basil.
Ingredients
0.5 cup raw cashews
0.5 cup water
200 g pasta (rigatoni or penne)
1 tbsp olive oil (or the oil from the sun-dried tomato jar)
3 cloves garlic cloves, thinly sliced
0.5 cup sun-dried tomatoes in oil, drained and roughly chopped
1 peppers chipotle peppers in adobo, finely minced
2 tbsp tomato paste
0.5 cup fresh basil, roughly torn
chili flakes
salt
black pepper
reserved pasta water
Equipment
blenderlarge pan
Tips
The chipotle peppers add a delicious smokiness and spice.
Using gluten-free pasta doesn't compromise the taste.