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one pan pasta: tortelloni with cashew sauce, tomatoes & baby spinach ❤

one pan pasta: tortelloni mit cashew-sahne-sauce, tomaten & babyspinat | one pan pasta: tortelloni with cashew-cream-sauce, tomatoes & baby spinach ❤
one pan pasta: tortelloni mit cashew-sahne-sauce, tomaten & babyspinat | one pan pasta: tortelloni with cashew-cream-sauce, tomatoes & baby spinach ❤

Recipe for the creamy cashew-sauce:
100 g cashews (plain)
110 ml vegetable broth
1/2 garlic clove
1/4 tsp. salt

Place the cashews in a bowl and cover them with water. Let them soak for two hours. Then drain and rinse very good.

Put the cashews in a food processor or blender together with the water, garlic and salt. Puree very good until the sauce is smooth and creamy. It can be stored in the fridge for 3-4 days.

The sauce tastes really good with a bit of chili or Piment d’Espelette (French, very fruity chili).

Recipe for 2 portions of the One Pan Pasta: 
1 package of fresh Tortelloni filled with tomatoes and mozzarella
4 sundried tomatoes in oil (chopped)
7 cherry tomatoes (cut into halves)
1 hand full of baby spinach (washed)
cashew sauce (made like in the recipe above)
olive oil
salt
pepper

Take a big pan. Put in a half glass of water, some olive oil and salt.

Put in the tortelloni and let everything cook until the water is gone.

Add the cashew sauce gradually until you think you have enough sauce (everybody likes it different). Boil it up and if necessary add some more water so the sauce doesn’t get too thick.

Put in the cherry tomatoes and dried tomatoes and let it simmer for about 2 minutes.

Then fold in the baby spinach and let everything simmer for another 2-3 minutes until the spinach crumpled up.

Season with salt and pepper. Enjoy the creaminess!

Enjoy – Bon appétit!

one pan pasta: tortelloni mit cashew-sahne-sauce, tomaten & babyspinat | one pan pasta: tortelloni with cashew-cream-sauce, tomatoes & baby spinach ❤

one pan pasta: tortelloni with cashew sauce, tomatoes & baby spinach

Print Recipe
Serves: 2 Cooking Time: 15

Ingredients

  • 100 g cashews (plain)
  • 110 ml vegetable broth
  • 1/2 garlic clove
  • 1/4 tsp. salt
  • 1 package of fresh Tortelloni filled with tomatoes and mozzarella
  • 4 sundried tomatoes in oil (chopped)
  • 7 cherry tomatoes (cut into halves)
  • 1 hand full of baby spinach (washed)
  • cashew sauce (made like in the recipe above)
  • olive oil
  • salt
  • pepper

Instructions

1

Place the cashews in a bowl and cover them with water. Let them soak for two hours. Then drain and rinse very good.

2

Put the cashews in a food processor or blender together with the water, garlic and salt. Puree very good until the sauce is smooth and creamy. It can be stored in the fridge for 3-4 days.

3

The sauce tastes really good with a bit of chili or Piment d'Espelette (French, very fruity chili).

4

Take a big pan. Put in a half glass of water, some olive oil and salt.

5

Put in the tortelloni and let everything cook until the water is gone.

6

Add the cashew sauce gradually until you think you have enough sauce (everybody likes it different). Boil it up and if necessary add some more water so the sauce doesn't get too thick.

7

Put in the cherry tomatoes and dried tomatoes and let it simmer for about 2 minutes.

8

Then fold in the baby spinach and let everything simmer for another 2-3 minutes until the spinach crumpled up.

9

Season with salt and pepper. Enjoy the creaminess!


one pan pasta: tortelloni mit cashew-sahne-sauce, tomaten & babyspinat | one pan pasta: tortelloni with cashew-cream-sauce, tomatoes & baby spinach ❤
one pan pasta: tortelloni mit cashew-sahne-sauce, tomaten & babyspinat | one pan pasta: tortelloni with cashew-cream-sauce, tomatoes & baby spinach ❤

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