Spaghetti in a Super Quick Tomato & Cashew Sauce

Monday, July 28, 2014

I didn't intend to take such a long break from blogging but juggling hazaar things with an active toddler is by no means an easy task. Whenever I take a look at some of my favorite blogs/cookbooks or even food shows, I realize, how much I miss food photography & blogging. I do plan to work on that soon. 

Pasta is not my Dad's favorite dish but this post is for him because every time I visit him, he makes it a point to ask me about my long forgotten blog. And Every Single time, I make a mental note to come back home & then it never happens. He asked me the very same question last evening so this afternoon  I made this simple pasta for lunch & quickly did all the photography & the recipe is here. 

Thanks Dad, for being the first one to read my posts, every single time :)

Ok so, Pasta does feature in my list of comfort foods. And, this super quick sauce made with tomatoes & cashews is my go to recipe. I picked up the recipe from VeganYumYum many moons ago & it has been a favourite since then.

Spaghetti in a simple Tomato Sauce with Red Peppers & Olives

The sauce uses very few ingredients that are easily available in the pantry & is very very quick to whip up. The weather in Bangalore is at it's awesome best currently & the weather does demand for a bowl of  nice & creamy pasta 

You Will Need:

1 Packet Spaghetti 
3 large ripe Tomatoes
1 tbsp tomato puree
4 cloves of Garlic
A handful of cashews
1 tsp cracked pepper
Salt as per taste
Black Olives
1 red  Bell pepper - diced
Fresh Parsley or Basil for garnish
1 tbsp Olive Oil 

How To:

Bring a large pot of salted water to boil & cook paste according to package instructions. While the pasta is cooking, Add roughly chopped tomatoes, garlic, tomato puree, garlic & cashews in a blender & blend until smooth. 

In a heavy bottomed pan, Heat olive oil  & saute diced peppers for a couple of minutes. Later, pour the sauce from the blender into the pan. Add some salt & let it simmer for about 5-6 mins, stirring occasionally. Add some water or milk  to get the desired consistency, if the sauce thickens too much

Once pasta is cooked, drain water & set aside. Add drained pasta into the pan, add some freshly cracked pepper & olives. Add chopped Basil or Parsley ( I used parsley) & toss to coat

Serve Immediately 


  • Replace Spaghetti with any other pasta of your liking
  • You may replace cashews with almonds or even fresh cream
  • Use whole Wheat Spaghetti for a healthier option

You Might Also Like