This was my first introduction to the nuttiness of cashews in cooking creations. I was swept off my feet and haven't looked back since. For me, this is the closest I get to parmesan cheese. And it works surprisingly well. (Thankfully, nuts are one of the few things I'm NOT allergic to :) )
1/2 package of brown rice spaghetti
2 15 oz. cans tomato sauce
3/4 cup cashews
1 tbsp olive oil
1-2 cloves garlic
5-10 leaves fresh basil
Salt to taste
Black pepper (preferably coarse ground)
Begin boiling water to cook pasta.
In a medium sized food processor, blend sauce, cashews, oil and seasonings, except pepper. Mixture will be slightly chunky.
Pour into a medium sauce pan and cook over low heat, stirring occasionally to keep from sticking.
After pasta is cooked, drain off water and return pasta to pan. Pour sauce over pasta and mix well.
Serve garnished with pepper and fresh basil.
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