Sun-Dried Tomato Pasta

20 30 617
Ingredients Minutes Calories
Prep Cook Servings
20 min 10 min 4
Sun-Dried Tomato Pasta
Health Highlights


1/2 cup Cashew nuts, raw
1/2 cup Water, filtered
2 clove(s) Garlic
1/3 cup Sun-dried tomatoes
2 tbsp Lemon juice
1/2 tsp Sea salt, fine
1 tbsp Extra virgin olive oil
454 gm Pasta, Capellini/angel hair, dry
142 gm Baby spinach
2/3 cup Sun-dried tomato, packed in oil, drained
3/4 cup Basil, fresh (packed and chopped)
1 tsp Extra virgin olive oil
1 tbsp Lemon peel (zest)
2 tsp White wine vinegar
1 tbsp Red pepper flakes (to taste )
1 tsp Sea Salt (to taste)
1 tsp Black pepper (to taste)
1 tbsp Parmesan cheese, grated (optional)
1 cup Cherry Tomatoes (sliced, optional)
1 tbsp Basil, fresh (optional, garnish )


1. Put cashews in a bowl with the water and soak for 8-12 hours. Drain and rinse

2. Add all ingredients in a mixer or blender and blend on high until smooth 

3. Make the pasta noodles according to cooking direction

4. Place the spinach in a colander in the sink and slowly pour the hot pasta water on top to wilt the spinach

5. Add spinach and pasta back into the pot, on medium low heat, stir in sun dried tomatos, basil, sun dried cashew cream until combined. Add a splash of olive oil if sauce is too thick. Add in all optional ingredients. 

Nutrition Facts

Per Portion

Calories 617
Calories from fat 153
Calories from saturated fat 32
Total Fat 17.0 g
Saturated Fat 3.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.1 g
Monounsaturated Fat 9.2 g
Cholesterol 1.9 mg
Sodium 945 mg
Potassium 1190 mg
Total Carbohydrate 100 g
Dietary Fiber 8.5 g
Sugars 11.1 g
Protein 20.3 g

Dietary servings

Per Portion

Grain 4.2
Meat Alternative 0.5
Vegetables 2.6

Energy sources