3-Ingredient Creamy Tomato Shells
Whip up quick and creamy tomato shells with just pasta, your favorite tomato sauce, and blended cashews for a satisfying meal.
Ingredients
- 1 pound your favorite pasta (we use and love DeLallo whole wheat shells)
- 1 jar your favorite tomato sauce (we use and love DeLallo pomodoro fresco roasted garlic sauce)
- 2 cups cashews
- 1/2 cup water
- 1 garlic clove (optional)
- Herbs and salt to taste
Instructions
- Cook pasta according to package directions. Drain and toss with sauce over low heat for 2-3 minutes to warm.
- In a blender, combine 2 cups cashews, 1/2 cup water, and 1 optional garlic clove.
- Blend until very smooth, creating a creamy cashew sauce. Reserve half of this cashew cream for another use.
- Add the remaining cashew cream to the pasta and sauce mixture in the pot.
- Stir everything together over low heat for 1-2 minutes until the sauce is creamy and coats the pasta beautifully.
- Season with salt and your favorite herbs to taste before serving.
Notes
- Use a high-speed blender for the smoothest cashew cream possible.
- Ensure your tomato sauce is good quality, as it's a primary flavor.
- Don't overcook the pasta; al dente is best for texture.
- Garnish with fresh basil or parsley for added color and freshness. Allergens: Tree nuts, Wheat. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Ensure your tomato sauce is good quality, as it's a primary flavor.
- Don't overcook the pasta; al dente is best for texture.
- Garnish with fresh basil or parsley for added color and freshness. Allergens: Tree nuts, Wheat. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.