• Tristan

Fusilloni with cashew cream and roasted tomatoes

Recipe for two.


I have a very interesting recipe here for you to check out, plant based and rich in flavor.

I always enjoy creating pasta dishes, they're so easy to prepare. You can go completely wild, yet it's difficult to go wrong and these dishes are usually ready within half an hour or less.


I choze to go for a cashew cream sauce and roasted cherry tomatoes.

I had to make it twice to get it right and feel confident now to share it with you, you'll love it too if you give it a chance. You can easily serve this with salmon and replace the parsley with fresh dill, which we did the other day. As shown in the picture below, we had it with pappardelle as well. I admire these beautiful large pasta designs, they are so playful and photogenic.




It's important to soak the cashews beforehand in a bowl of water at room temperature, from 4 to 24 hours. Soaking the cashew nuts is for one reason to soften them, which makes it easier to process them. Another more important reason is to reduce the physic acid they contain.


You start with the sauce and later mix together with the cooked pasta in the same frying pan you'd used at the beginning of this experience.


You will need the following ingredients:


* 300g Fusilloni pasta

* 2 celery sticks (chopped)

* 1/2 an onion (chopped)

* 3 garlic cloves (minced)

* 2 tbsp olive oil

* 200g raw cashews (previously soaked in water)

* Juice of 1 lemon

* 1 tbsp lemon zest

* 1 cup almond milk

* 1/2 cup of vegetable stock

* 1 tsp apple cider vinegar

* 1 tbsp capers

* Salt and pepper

* A dozen cherry tomatoes (cut in half)






We're gonna have 3 steps in this recipe.


1 would be the preparation of the cashew cream.

2 would be to cook the pasta which goes without saying.

3 will be to roast the tomatoes in the oven.

Finally you add it all together and enjoy this cruelty free recipe but you can enjoy it with fish or whatever you prefer, I won't tell nore judge.

Let's get to it.


Heat up the olive oil in a frying pan at medium heat and add the minced garlic, chopped up onions and celery. Let it soften and brown stirring gently so you won't let it burn, then add it to your food processor. You can also easily add it to a can and use a hand mixer, you might even get a smoother texture.





Together you'll add the other ingredients (except the tomatoes of course 🤔).

Blitz well till you become a smooth creamy texture, if you'll find it to have become too liquid then you can bind it later on with cornstarch in the final step.


While you cook the pasta (which in this case took me 16 minutes because of the size of the Fusilloni), you can add the cut in half cherry tomatoes in an oven dish. Place them with the fleshy side upwards and drizzle some olive oil, salt and pepper on top. Heat up for a maximum of 10 minutes at 180 °C, otherwise you could end up with tomato sauce.


Remove the water from the cooked pasta, add together with the cashew cream into the frying pan you used previously while heating up the onion, garlic and celery.

Stir well on a low heat, add sauce binder if needed.


Serve with the tomatoes and fresh parsley, add some extra capers for decoration purposes and taste.

You might have some sauce left for the upcoming days, how about that?

By using a closed jar you can keep it in the fridge for a few more days, this sauce is easy to combine with salad or whatever you could think of.


Did you try this recipe, please let me know.






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