Spicy Arrabbiata Pasta With Cashew Parmesan
A classic, spicy tomato Arrabbiata sauce that is perfect for last-minute meals. Made with store cupboard ingredients, this simple sauce always makes for a fail-safe dinner. Just add a sprinkling of this vegan, dairy-free cashew parmesan and you're good to go!
Ingredients
For the arrabbiata sauce -
1 small red onion, peeled and finely diced
2 garlic cloves, minced
1 tbsp tomato puree
1 tin chopped tomatoes
Splash red wine
1/4-1/2 tsp red chilli flakes (or use a fresh chilli for extra heat!)
1 tsp coconut sugar
Squeeze fresh lemon juice
Handful fresh basil
Half packet Rizopia penne
Salt and pepper, to taste
For the cashew parmesan -
One large handful cashews
1-2 tbsp Nutritional Yeast (to taste)
1/4 tsp garlic powder
1/4 tsp salt
Method
Start by making your cashew parmesan by blending all ingredients together until they form a powder. Taste and adjust as desired, then tip into an airtight jar and store in the fridge until ready to use.
To make your sauce, heat some oil in a pan and gently fry the garlic and onion for a few minutes. Add the tomato puree, stir, and cook for a further minute or so.
Add in the tomatoes, chilli, wine and coconut sugar and continue to cook on a simmer for 15 minutes or so, stirring every so often, or until the sauce has thickened. Stir in the fresh basil, lemon juice and season to taste. Remove from the heat and set aside.
Cook the Rizopia according to packet instructions. Drain, reserving 2 tbsp of the cooking water. Add the cooking water to the sauce, then stir through the pasta. Heat through slightly, if needed.
Serve the pasta in bowls topped with more fresh basil and a sprinkling of cashew parmesan.
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