Creamy tomato pasta

Serves 2

• 250 g gluten-free pasta

• 400g cherry tomatoes (quartered)

• 4 tablespoons Italian herbs (thyme, oregano, rosemary, basil)

• 2 cloves of garlic

• 40g cashew nuts (soaked in half boiling half cold water)

• 10 sun-dried tomatoes

• 1 can of diced tomatoes

• 1/2-1 dl water

• Fresh basil

Cook the pasta according to the instructions on the package. Sauté tomatoes with garlic and herbs in a little olive oil until they are golden. Set aside a few tomatoes and then add diced tomatoes and water, let it simmer for 2-3 minutes. Blend the tomato sauce with the drained cashew nuts and sun-dried tomatoes until creamy. Season with pasta water, salt, and pepper. Toss the pasta with the sauce and top with chopped basil. Enjoy!:)

Nutritional value per serving:

Energy 3430 kJ

Fat 13,7 g

• Saturated fats 2,3 g

• Monounsaturated fats 0,12 g

• Polyunsaturated fats 0,44 g

Carbohydrates 113 g

• Sugars 30,2 g

• Fibers 22 g

Protein 47 g

Salt, NaCl 2,5 g