5 Minute Creamy Tomato and Cashew Pasta Sauce

It’s really sunny today so we ate our lunch outdoors.  Oran had just had a long nap in my arms so lunch was late and we were all really hungry!  We had tian leftover from yesterday and I wanted a really quick pasta dish to go with it, so I made my 5 minute tomato and cashew sauce.  It’s really easy to make, just throw everything in the blender and blend it up, then simmer it for a few minutes.  It’s healthy and one of the kids’ favourites.

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I love blending cashew nuts into sauces and soups.  They give it a really creamy texture and taste and add protein, healthy fat and iron.  It’s a great way to get kids to eat nuts if they don’t like them or are too young to eat whole nuts.  In this sauce the cashews add a sweetness to balance out the tomatoes.  And it’s great for kids that only like smooth pasta sauces.  Best of all it’s made with store-cupboard ingredients so I can make it any time even when I don’t have fresh veggies.  This serves about four people, or two hungry adults and two kids, and can be made in the time it takes to cook the pasta.

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As you can see from Rian’s face, he really enjoyed it!  Messy food is the best food.

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And Sophie was waiting under the table to gobble up any bits we dropped!

 

Ingredients:

500g dried spaghetti (gluten free if required)

2 tins of plum tomatoes

2 cloves of garlic

2 small handfuls of cashews

1 heaped tsp. dried thyme (or other herbs, whatever you have)

Sea salt and black pepper

1 heaped tbsp. nutritional yeast

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How it’s made:

Put the pasta on to cook according to packet instructions.

Peel the garlic cloves.  Put the garlic, tins of tomatoes, cashews, and thyme in a blender and blend until smooth.  If your blender is not very powerful then you may need to soak the cashews first for a few hours.  The colour won’t look that appetising at this stage, but will be much nicer once it’s simmered for a few minutes.

Pour the sauce into a saucepan over a medium-high heat and heat through until bubbling, stirring quite often.  Lower the heat and simmer while the pasta is cooking, stirring occasionally.

Drain the pasta and mix with the sauce.  Season to taste.  (I leave out the salt from kids’ portions and just add it for grown-ups.)

Remove from the heat and stir through the nutritional yeast.

Serve hot or warm.

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We also planted these strawberry plants the other day.  Rian keeps checking them every time we’re in the garden, saying, “flowers turn into strawberries soon”.  The kids had so much fun planting them.  I can’t wait til they get to eat some strawberries.

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We also got this insect hotel, to give insects more of a habitat in the garden.  Rian loves that it’s triangular!  That’s all he has to say about it.

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Here’s to many more sunny days, eating in the garden, and I’ll try to make some other recipes besides pasta soon!

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