Nilsu Recipes

Whitebean and Cashew Pasta

Cuisines: Italian
Courses: Entree




  1. Soak the cashews in hot water, covered for ~15 minutes
  2. Cook olive oil and minced onion on medium for ~2-3 minutes until the onion is translucent
  3. Add cherry tomatoes, sliced garlic, red pepper flakes, and salt and cook for 2 minutes
  4. Add the white wine (or water) and increase to medium-high heat
  5. Cover the pan and let the tomatoes cook for 5-8 minutes / until the skins on the tomatoes have blistered
  6. Remove the lid and turn the heat back down to medium and smash the tomatoes with a spoon
  7. Add the drained white beans and stir, letting them sauté (uncovered) with the tomatoes until most of the liquid has evaporated (about 5 minutes)
  8. Drain the cashews and add them to a high-speed blender with the water
  9. Once the liquid has reduced from your tomatoes and beans, add the cashew cream and cook, stirring occasionally, until it’s a thick, saucy consistency
  10. Add basil at the end