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Rigatoni with Cashew Romesco Sauce

This pasta dish can be whipped up so fast and makes a delicious and impressive dinner. It is so creamy from the addition of cashews which blend with the red peppers and semi dried tomato to give a ricotta like texture with a sweet, smokey and spicy red pepper flavour. The peppers can be found in most supermarkets jarred in oil, which makes this recipe so much faster but they can also be prepared from scratch by roasting until soft and peeling off the charred skin.

Serves 2-3


100g cashews, soaked overnight

200ml almond milk (or other nut milk)

2 roasted red peppers (you can buy these jarred in oil)

150g semi-dried tomatoes

1 tbsp nutritional yeast

1 tsp red wine vinegar

250g rigatoni

1 red onion, finely sliced

2 cloves of garlic, minced

1 tbsp tomato paste

1 tsp smoked paprika

¼ tsp red chilli flakes

Handful of basil leaves, finely sliced

15g pine nuts, toasted


1. Soak the cashews in a container covered with cold water and leave in the fridge overnight to soak. You can also soak them in boiling water for 20 minutes until softened.

2. Drain the cashews and place in a food processor along with the almond milk, red peppers, semi dried tomatoes, nutritional yeast and vinegar. Blend everything to a smooth puree.

3. At this point, start cooking the pasta in a pan of salted boiling water according to packet instructions.

4. Heat a separate frying pan with a drizzle of olive oil over a medium heat. Add the onion and cook for 5 minutes until softened. Add the garlic, tomato paste and spices and cook for 2 minutes. Pour in the romesco cashew cream and gently warm in the pan. Season with salt and pepper and stir through the basil leaves. Set aside until the pasta is cooked.

5. When the pasta is finished cooking, drain off the water and add to the pan of sauce. Toss to coat the pasta, divide between bowls and top with toasted pine nuts and extra basil leaves to serve.

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