Creamy Cashew Pasta
Creamy Cashew Pasta
Enjoy this quick and easy recipe by Debbie Wong from Kitchen Quickies.
  • Difficulty Level Easy
  • Technique Boiling
  • Preparation Time 10 minutes
  • Cooking Time 20 minutes
  • Yield 4 servings
  • 1.5 cups of toasted Cashews
  • 1 large clove Garlic
  • 1 sprigs of Tarragon or fresh Oregano
  • ½ cup Ricotta cheese
  • Extra Virgin Olive oil
  • Parmesan or Pecorino
  • 1 package Linguine
  • Sea salt
  • Black Pepper
  • Chilli flakes
  • 1 Lemon
  1. Place cashews, garlic, pinch of salt & pepper in a food processor
  2. Drizzle olive oil while the machine is on, creating a paste
  3. Transfer the cashew paste to large bowl, and mix in ricotta cheese
  4. Zest the lemon, and chop herbs finely
  5. Stir into the cashew and cheese mixture
  6. Cook pasta according to package directions
  7. Before draining pasta, reserve about 1 cup of cooking water
  8. Drain pasta
  9. Pour half the reserved cooking water over the cashew sauce to loosen
  10. Pour pasta immediately over sauce
  11. Toss and adjust thickness by adding more water. Sprinkle in chilli flakes if desired
  12. Texture of dish should be loose, but not watery
  13. Top with parmesan cheese and chopped parsley

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