Pasta w creamy cashew/tomato sauce



  • 1,5 dl raw cashew nuts

  • 1 onion
  • 2 cloves of garlic
  • 5 olives
  • 10 cherry tomatoes
  • tsp sesame oil (can be left out)
  • 1 tbsp olive oil
  • Salt & pepper
  • 3 tbsp nutritional yeast
  • 2 dl soy milk
  • 1 tsp miso paste
  • 1/2 tsp mustard
  • 1 tsp chili
  • 250g pasta
  • 1/2 block tofu
  • 2 handful spinach


  • Add your cashew nuts to a bowl and pour boiling water over so it covers the cashews. Let it sit for 20 m.
  • Add the pasta to a pot, and let it boil while your making the sauce.
  • Chop your onion into slices
  • Fry the tomatoes, olives, garlic and onions in the oils for 5 m on high heat and afterwards in 10 m on medium heat, remember to stir around in it occasionally. Add salt and pepper to your taste.
  • Add: Cashew nuts, the fried tomatoes, olives, garlic and onions to a blender. + add: mustard, nutritional yeast, miso paste, soy milk and chili. Let it blend until it’s smooth.
  • Chop your tofu into cubes and fry it in a pan until brown and crisp.
  • Sive your pasta, and add pasta, spinach, tofu and your creamy sauce into a pot and mix it together!


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