⁠​⁠​⁠‪@CookingMasterAI‬

This Smoky Cashew Cream Pasta with Sun-Dried Tomatoes & Capers has a rich, smoky depth with umami-packed flavors that mimic a meaty bite.

Ingredients

• 12 oz gluten-free pasta (e.g. brown rice pasta)
• 1 cup raw cashews (soaked for 2+ hours or boiled for 10 minutes)
• 1/4 cup nutritional yeast
• 1 1/2 tsp smoked paprika
• 1/2 tsp regular paprika
• 3 cloves garlic (minced)
• 1/2 tsp salt (or to taste)
• 1/4 tsp black pepper
• 1/2 cup water (adjust for desired sauce consistency)
• 1 tbsp olive oil
• 1/2 cup sun-dried tomatoes (chopped, oil-packed or rehydrated)
• 2 tbsp capers (drained)
• Juice of 1/2 lemon (for brightness)
• Optional: red pepper flakes for heat, fresh basil for garnish

Instructions

1. Cook the Pasta: Boil the gluten-free pasta according to package instructions. Reserve 1/2 cup of pasta water before draining.

2. Make the Smoky Cashew Cream: In a blender, combine soaked cashews, nutritional yeast, smoked paprika, regular paprika, garlic, salt, pepper, and 1/2 cup water. Blend until smooth and creamy. Adjust consistency with more water if needed.

3. Sauté & Combine: In a pan, heat olive oil over medium heat. Add chopped sun-dried tomatoes and capers, sautéing for 2 minutes to release flavors. Reduce heat and stir in the cashew sauce.

4. Toss & Serve: Add the cooked pasta and a splash of reserved pasta water, stirring until coated in the creamy sauce. Adjust seasoning if needed.

5. Finish: Squeeze in fresh lemon juice, sprinkle with red pepper flakes, and garnish with basil. Serve warm!

Enjoy! 😊

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