Creamy Cannellini & Cashew Tomato Fusilli
Twisted organic fusilli pasta tossed in a velvety, dairy-free tomato sauce enriched with coconut milk, cashews, and cannellini beans for extra creaminess and protein.
Cuisine: Italian-inspired
Cooking time: 10 minutes
Serves: 4
Ingredients
- 12 oz organic fusilli pasta
- 1 15-oz can (drained) organic cannellini beans
- 1/3 cup whole cashews
- 3 tablespoons organic tomato paste
- 3/4 cup coconut milk
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/8 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- to taste salt
- to taste black pepper
Instructions
- 1. Bring a pot of salted water to a boil. Cook fusilli according to package directions. Drain and reserve 1/2 cup pasta water.
- 2. In a blender, combine drained cannellini beans, cashews, tomato paste, coconut milk, olive oil, garlic powder, cinnamon, lemon juice, salt, and pepper. Blend until thick and creamy.
- 3. Transfer sauce to a large pan over low heat. Add cooked pasta and toss to coat. Adjust consistency with reserved pasta water as needed.
- 4. Taste and season with more salt or lemon as desired. Serve immediately.
Browse more: Vegan · Dairy Free · Italian Recipes
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