Crispy Pasta with Coconut Cashew and Sun-Dried Tomato
Ingredients
- 8 oz pasta of choice
- a little oil
- Italian spices
- 1/4 cup sun-dried tomatoes
- 1 cup full-fat coconut milk
- 1/3 cup cashews
- 2 cloves roasted garlic
- salt and pepper to taste
Preparation
Cook 8 oz pasta of choice al dente.
Toss with a little oil and Italian spices.
Spread out on parchment paper and bake for 15-20 minutes at 400°F.
Blend 1/4 cup sun-dried tomatoes, 1 cup full-fat coconut milk, 1/3 cup cashews, 2 cloves roasted garlic, and salt and pepper to taste.
