Description
A rich and velvety pasta dish made with a creamy cashew Alfredo sauce, topped with crispy anchovies and blistered cherry tomatoes.
Ingredients
Scale
- 1 cup raw cashews, soaked
- 12 ounces dry spaghetti
- 1 cup cherry tomatoes, halved
- 3 cloves garlic
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 3 tablespoons nutritional yeast
- Salt and pepper to taste
- 1 small tin anchovies (about 2 ounces), drained
- 1 tablespoon fresh parsley, chopped
Instructions
- Soak the cashews: Cover cashews with hot water and soak for at least 2 hours or use a quick-soak by boiling for 10 minutes, then draining.
- Boil the pasta: Bring a large pot of salted water to a rolling boil. Add spaghetti and cook according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
- Sauté tomatoes: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add blistered cherry tomatoes and sauté for about 3–4 minutes.
- Blend the sauce: In a high-speed blender, combine soaked cashews, garlic, lemon juice, nutritional yeast, salt, and water. Blend until smooth and creamy.
- Combine pasta and sauce: Return drained pasta to the pot over low heat, add cashew Alfredo sauce, and toss to coat. Use reserved pasta water to adjust the sauce consistency.
- Fry anchovies: In a small skillet, heat remaining olive oil and fry drained anchovies for 1–2 minutes per side until crispy.
- Finish and serve: Toss blistered tomatoes with pasta, plate portions, and top with crispy anchovies and chopped parsley.
Notes
For a vegan version, omit anchovies and boost umami with miso or capers. Store leftovers in an airtight container for up to 3–4 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 623
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 78g
- Fiber: 4.7g
- Protein: 24g
- Cholesterol: 30mg