This may not be the most aesthetically pleasing dish but what it lacks in appearance, it more than makes up for in flavour. It's so delicious and satisfying, thanks to the comforting creamy sauce which has a savoury tang thanks to the addition of sundried tomatoes and a hint of balsamic. It's really quick and easy to make, so it's the ideal mid-week meal. What's more, it is made from ingredients which I tend to keep as store cupboard staples so I can always throw it together when I'm in a pinch.
Three great health benefits: beneficial for bone health, boosts immunity, promotes healthy skin
Serves 1
Enjoy immediately
Ingredients:
125g gluten free pasta (I like brown rice pasta)
65g sundried tomatoes, drained of oil
40g cashews, soaked in a bowl of hot boiled water for 10 minutes then drained & rinsed
140ml almond milk (I always use unsweetened)
1 clove of garlic, roasted (this is how I roast garlic)
1/2 tsp balsamic vinegar
Sea salt and black pepper, to taste
Method:
1) Cook the pasta according to packet instructions. Drain the pasta, retaining a little of the cooking water (this will help to emulsify the sauce).
2) To make the sauce, place 3/4 of the sundried tomatoes, the softened cashews, almond milk, garlic, balsamic vinegar and salt & pepper into a blender and blend together until creamy.
3) Chop the remaining sundried tomatoes and stir into the sauce.
4) Stir the sauce into the pasta and the retained pasta water in a saucepan and enjoy immediately.
Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats
No comments
Post a Comment