Cook emmer spaghetti according to directions on package. To prepare the cream sauce combine all ingredients in a food processor and process until well combined to a smooth paste.
Drain pasta when al dente and reserve some cooking water. Combine pasta with tomato cream and toss until noodles are coated well. Add pasta water and toss, to loosen up the paste and create a creamy sauce.
To serve add some grated cashew nuts , basil and season with salt and pepper.
for 2 servings
- 40g Rapunzel Cashew Nuts
- ½ an Avocado
- Handful of Basil
- 60g chopped Rapunzel Sun-Dried Tomatoes in Oliveoil
- 2 Garlic Cloves
- 1 tsp Red Pepper Flakes
- 3 tbs reserved Oil from Rapunzel Sun-Dried Tomatoes in
- 4 EL Pasta Water
- 1 tbs Rapunzel maple syrup Grade A
- some Basil
- 30g Rapunzel Cashew Nuts