15 Minute Creamy Sun Tomato Basil Cashew Pasta Recipes

Steps:

• Bring a large pot of water to a boil.
• In the bowl of a food processor add the cashews and process 1 - 2 minutes or until the cashews start to become powdery. Add the garlic and process another minute. Add the sun-dried tomatoes and 1/2 cup of grape tomatoes and pulse until the sauce is a thick paste and red in color. Add the basil and pulse until finely chopped and combined.
• Drop the pasta in the boiling water and boil according to package directions. Just before draining the pasta use a heat safe glass measuring cup and scoop out 1 1/2 cups of boiling pasta water. Drain the pasta.
• With the food processor running slowly stream in the hot boiling pasta water until the paste becomes a sauce. Be careful not to add too much water all at once so you don't end up with a thinner sauce than you want. I used all 1 1/2 cups of water, but if you like a thick or thinner sauce use more or less. Add in the parmesan cheese if using and pulse a few times to combine.
• Divide the pasta among 4-6 plates and top with a generous amounts of sauce. Slice the remaining grape tomatoes in half and sprinkle over the pasta. Garnish each plate with fresh basil and parmesan cheese if desired. Dig in!

Steps:

• In a saucepan, saute onion and garlic in olive oil over medium heat. Make sure it doesn't burn. Add tomatoes, basil, sugar, oregano, salt and pepper. Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates. Remove from heat; stir in whipping cream and butter. Reduce heat and simmer 5 more minutes.