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Pasta with tomato sauce and cashew nuts
Pasta with tomato sauce and cashew nuts
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Fast dish to do in the middle of the week when you do not want to cook for a long time. You can add fresh vegetables like avocado, paprika, cucumber, or some feta cheese to Add more taste.

Ingredient List for 4-6 servings:
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500 gr Pasta
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400 ml Milk
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20 gr Butter
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100 gr Tomato purée
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1 Piece Garlic
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50 gr Flour
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30 gr Cashew nuts
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20 gr Arugula
Instructions:
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Boil the pasta according to the instructions on the bag.
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Pour the butter in a casserole and let it melt.
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Add the flour in the casserole and stir it together.
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Add the milk as stir until it start to boil.
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Lower the heat, and squeeze a piece of garlic in the sauce.
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Add the tomato puree and stir it all together.
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Serve the pasta and the sauce warm, sprinkle the nuts and arugula on top of the dish.
A selection of recipes from the same country.
This recipe is from Italy
A recipe for homemade scrambled eggs with truffle gives the dish a more luxurious taste. If you don’t have truffle don’t worry, you can use Italian salt with small pieces of truffle instead. This version of the dish will give you a creamy and flavorful scrambled eggs that fits more as a light lunch than on the breakfast table.
Pesto is a sauce that traditionally consists garlic, basil and pine nuts mixed with Parmesan cheese and olive oil. This recipe is without pine nuts and parmesan cheese.
A typical italian pizza with serrano ham and olives. To enhence the flavor even more it is good to add some arugula on the pizza after you take it out from the oven.
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