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Spaghetti with Home-Made Cashew Basil Pesto and Semi-Sundried Tomatoes, gluten-free

This Spaghetti with Home-Made Cashew Basil Pesto offers a perfect balance of flavours with the nutty richness of cashews, the freshness of basil, the sweet-tartness of semi-sundried tomatoes and the savoury notes from parmesan cheese. It's an easy one-pot dinner that's gluten-free, healthy, quick to make and a family favourite. Let's Begin!


Spaghetti with Home-Made Cashew Basil Pesto and Semi-Sundried Tomatoes, gluten-free
Spaghetti with Home-Made Cashew Basil Pesto and Semi-Sundried Tomatoes, gluten-free


It's the perfect dinner, easy entertaining dish or meal prep idea!

Quick and Easy Preparation: The recipe involves simple steps and doesn't require extensive preparation or cooking time. This makes it suitable for busy weeknights when you may not have a lot of time to spend in the kitchen.


Minimal Ingredients: The recipe uses a handful of fresh and flavorful ingredients, making it easy to assemble without the need for a lengthy shopping list. This is convenient for weeknights when you may not have the time or inclination for complex recipes.


One-Pot Dish: With the pasta and pesto combined, it's a one-pot meal. This means fewer dishes to wash, saving you time on cleanup and making the evening more relaxed.


Versatile and Customizable: The recipe can be easily adapted based on what ingredients you have on hand. You can customize it by adding other vegetables, or protein sources, or adjusting the level of spiciness to suit your taste preferences.


Satisfying and Flavorful: Despite its simplicity, the combination of fresh basil, cashews, Parmesan, and semi-sundried tomatoes creates a dish bursting with flavor. It's a satisfying and delicious meal that feels like a treat, making it perfect for turning a regular weeknight into a special dinner.


Family-Friendly: The appeal of pasta is universal, making it a family-friendly option. The flavors in this dish are generally well-liked, making it a crowd-pleaser for both adults and children.


Leftovers for Lunch or Meal Prep: If you have leftovers, this pasta dish can make a tasty and convenient lunch for the next day. It reheats well and can be packed for lunch at work.


Spaghetti with Home-Made Cashew Basil Pesto and Semi-Sundried Tomatoes, gluten-free
Spaghetti with Home-Made Cashew Basil Pesto and Semi-Sundried Tomatoes, gluten-free

How to Make your Pasta Juicy!

If you ever found your pesto pasta to be on the dry side, then make it juicier by using pasta water. The starchy pasta water can help create a creamy and cohesive sauce.

Here's a simple breakdown of the process:

  • As you mix the pesto with the cooked spaghetti, the pasta might absorb the sauce quickly, leaving you with a dry dish.

  • The addition of a little pasta water, with its starch content, helps create a smoother, creamier texture, preventing the sauce from becoming overly thick or dry.

  • The starches in the water form a cohesive bond with the pesto, allowing it to evenly coat each strand of spaghetti.


Spaghetti with Home-Made Cashew Basil Pesto and Semi-Sundried Tomatoes, gluten-free
Spaghetti with Home-Made Cashew Basil Pesto and Semi-Sundried Tomatoes, gluten-free

Other Pasta Recipes




Spaghetti with Home-Made Cashew Basil Pesto and Semi-Sundried Tomatoes, gluten-free
Spaghetti with Home-Made Cashew Basil Pesto and Semi-Sundried Tomatoes, gluten-free


Spaghetti with Home-Made Cashew Basil Pesto and Semi-Sundried Tomatoes, gluten-free

Serves 4

Prep 15 minutes

Cook 10 minutes


INGREDIENTS


400-500g spaghetti, gluten-free

¾ cup semi-sundried tomatoes, chopped into strips

Extra Virgin Olive Oil

Parmesan Cheese

Fresh Basil Leaves

 

INSTRUCTIONS


  1. Cook the Spaghetti: Cook the spaghetti in a large pot of salted boiling water according to the package instructions. Keep 1/4 cup pasta water and then drain and set aside.

  2. Prepare the Cashew Basil Pesto: While the pasta is cooking, add the pesto ingredients to a food processor and combine.

  3. Combine Pasta with Pesto: Combine the cashew basil pesto and 1/4 cup of pasta water.

  4. Add Semi-Sundried Tomatoes and garnish: Gently fold in the chopped semi-sundried tomatoes, distributing them throughout the pasta. Drizzle a bit more extra virgin olive oil and garnish with additional fresh basil leaves and a generous sprinkle of freshly grated Parmesan.

  5. Serve: Plate the spaghetti on individual serving dishes, serve and enjoy.



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Spaghetti with Home-Made Cashew Basil Pesto and Semi-Sundried Tomatoes, gluten-free
Spaghetti with Home-Made Cashew Basil Pesto and Semi-Sundried Tomatoes, gluten-free

Recipe and Photography Margaret Pahos @CreateCookShare








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