Penne with Cashew Tomato Sauce (vegan)
- 250 g penne pasta
For the sauce:
- 1 onion
- 1-2 garlic gloves
- 1-2 tbsp oil
- 1 can tomato puree
- 1 tbsp tomato paste
- 2 tbsp cashew butter
- dried italian herbs
- salt & pepper
- a bit sugar
- water (or vegetable stock) (if desired)
- 150 g small tomatoes
- 50 g cashew nuts
- tomato flakes
- Roast cashew nuts for the topping in a pan without oil and put aside afterwards.
- Cook pasta according to directions stated on the package.
- Meanwhile cut onion, chop garlic and roast for about 2-3 minutes in a pan with oil.
- Add tomato puree and tomato paste; season with Italian herbs, salt, pepper and sugar to desired taste, bring to the boil and stir in cashew butter.
- If you prefer a thinner sauce, add a bit of water (or vegetable stock).
- Cut small tomatoes in a half and add.
- Finally, pour off penne, combine with the sauce and serve in a pasta bowl; garnish with tomato flakes and roasted cashew nuts.
- Bon appetit! 🙂
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