Gluten-Free Pasta with Cashew Garlic Sauce
Ingredients
- 12 oz. gluten-free pasta
- 1/2 cup raw cashews
- 1/2 cup water or vegetable broth
- 6 cloves garlic
- Tomatoes
- Fresh basil
Preparation
Soak the cashews in warm water for at least 20 minutes or overnight, then drain and rinse.
Preheat the oven to 350 degrees Fahrenheit.
Place the garlic and tomatoes on a parchment-lined pan or in a tin foil packet and roast for 35-45 minutes until the tomatoes split and the garlic browns.
Remove from the oven and cook the pasta according to package instructions
Blend the soaked cashews with 1/2 cup warm water or vegetable broth and the roasted garlic until creamy.
Toss the sauce with the cooked pasta.
If the sauce is too thick, thin it with pasta cooking water.
Top with extra roasted garlic, tomatoes, and fresh basil, then serve.
