Tuscan Sunset Cashew Pasta

I stumbled upon this recipe during a particularly chaotic Tuesday when my usual go-to dinner felt too heavy, yet I craved something comforting and soul-warming. My kitchen was stocked with cashews I had been meaning to use and a beautiful can of Jovial tomatoes that had been calling my name from the pantry. What started as an experiment quickly became our family’s new obsession — a silky, dreamy pasta that manages to be both luxurious and surprisingly clean. The creamy cashew base transforms humble tomatoes into something that tastes like a hug from your favorite Italian grandmother.

Ingredients

• 12 oz gluten-free pasta (rice pasta or chickpea pasta)
• 1 cup raw cashews, soaked 2-4 hours or 20 minutes in hot water
• 2 cans (28 oz total) Jovial crushed tomatoes
• 1½ cups low-sodium vegetable broth
• 3 cloves garlic, minced
• 2 tablespoons coconut aminos
• 2 tablespoons fresh lemon juice
• 1 tablespoon extra virgin olive oil
• 1 teaspoon dried basil
• ½ teaspoon dried oregano
• ¼ teaspoon red pepper flakes (optional)
• Sea salt and freshly ground black pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Prepare the cashews: Drain and rinse the soaked cashews. Add them to a high-speed blender with 1 cup of vegetable broth. Blend until completely smooth and creamy, about 2-3 minutes.
2. Cook the pasta: Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Reserve ½ cup pasta water before draining.
3. Build the sauce base: In a large skillet, heat olive oil over medium heat. Sauté garlic for 30 seconds until fragrant. Add crushed tomatoes, remaining ½ cup broth, coconut aminos, and all dried herbs.
4. Create the creamy magic: Reduce heat to low and slowly whisk in the cashew cream until fully combined. Let simmer for 5-7 minutes, stirring occasionally.
5. Finish and serve: Add drained pasta to the sauce along with lemon juice. Toss gently, adding reserved pasta water if needed for consistency. Season with salt and pepper. Garnish with fresh basil and serve immediately.

Tips for Success

Cashew soaking shortcut: In a rush? Cover cashews with boiling water and let sit for 20 minutes — they’ll blend just as smoothly.

Sauce consistency: The sauce should coat the pasta without being too thick. Use reserved pasta water to achieve the perfect creamy consistency.

Make it ahead: This sauce actually tastes even better the next day! Store in the fridge for up to 3 days and reheat gently with a splash of broth.