4 Serves
64 Mins
Soak the cashews in hot water for 30 minutes to soften them, then drain and blend with a splash of fresh water until smooth.
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Vitamin E
3 mg / 15 mgVitamin K
20 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
328 µg / 400 µgCalcium
278 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
163 mg / 420 mgPhosphorus
544 mg / 1,250 mgPotassium
789 mg / 4,700 mgSodium
2580 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
116 µg / 55 µgFiber
10 g / 28 gSugar
7 g / 50 gSaturated Fat
9 g / 20 gCholesterol
36 mg / 300 mgCaffeine
0 mgNet Carbs
125 gAlcohol
0 g
Bring a large pot of salted water to a boil and cook the pasta until al dente.
In a frying pan, heat olive oil and sauté minced garlic until fragrant, then add the tomatoes and herbs, simmering until the sauce thickens.
Drain the pasta using a colander, then toss it into the pan with the tomato sauce and the blended cashew cream, stirring until well coated.
Serve the pasta immediately, topped with a generous sprinkle of parmesan cheese.
65
g90
g82
g
French