🍅Creamy tomato and cashew pasta🍅

This freshhhh cashew nut and pasta sauce is so good!! It’s also a fab source of iron and zinc which are key nutrients for the growing babas- especially if on a plant-heavy diet. The harissa adds a mild spice and the basil adds a touch of fresh green

YOU NEED:

 (serves 4 adults or lots of little people - depending on who you’re feeding!):

• 150g cashew nuts

• 150 ml water

• black pepper (in a grinder)

• extra virgin olive oil

• 1 brown onion (chopped)

• 3 garlic cloves (chopped)

• 1 can chopped tomatoes

• 1 teaspoon smoked paprika

• 2 tablespoons harissa paste

• 4 adult serves of rigatoni pasta cooked to packet instructions, or other long hollow pasta like penne or fusilli

• a few finely chopped basil leaves to serve

• a handful of pine nuts to serve (for adults and the over 5's)

TO MAKE:

• Add the cashews to the water and blend in a high powered blender until smooth. Season with ground black pepper. 

• Heat a drizzle of oil in a large pan on medium heat. Add the onion and garlic. Cook for 7-8 mins until the onion is softened. Add the chopped tomatoes, paprika and harissa to the onion and garlic. Increase the heat and bring to a boil then turn down the heat to low and simmer for 10 mins. 

• Cook the pasta according the packet instructions. Drain. Drizzle with olive oil and leave in the pan

• Add the tomato and onion mix to the blender with the blended cashews and blitz until smooth

• Stir the sauce through the pasta in the pan and warm through a little before serving! Top with the torn basil leaves and a few pine nuts for adults and any over 5's!