Creamy Artichoke Pasta Shells
Roasted artichokes and cashew cream inside al dente pasta shells and drizzled with tomato basil sauce
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
- 1 cup raw cashews soaked overnight or for several hours
- 1/2 garlic clove chopped
- 1/4 cup water
- 1/2 tablespoon savoury yeast nutritional yeast
- sea salt to taste
Tomato and Basil Pasta Sauce
- 4 vine-ripened tomatoes
- 1/2 garlic globe
- 8-10 fresh basil leaves
- sea salt
- 1 400 ml artichoke hearts drained and rinsed
- olive oil
- cracked pepper
Pre-heat oven to 180 degrees C.
Place the tomatoes and garlic globe on a baking tray. Drizzle with olive oil and season with sea salt.
Roast in the oven for 20 - 25 minutes or until the garlic cloves are soft.
Remove from the oven to cool.
Slice the artichoke hearts half and place on another baking tray.
Drizzle with olive oil, season with salt and bake for 15 - 20 minutes or until the leaves begin to golden.
Remove artichokes from the oven to cool slightly.
Bring a large pot of salted water to boil and cook the pasta shells.
Combine the roasted tomatoes, roast garlic, basil and sea salt in a blender and blitz until smooth.
Clean out the blender and add the cashew cream ingredients and blend until smooth. Add more water if necessary. Transfer to a bowl.
Roughly chop the roasted artichokes and stir them through the cashew cream. Set aside.
When the pasta is cooked al dente, lay the shells out on a baking sheet.
Spoon a generous spoon of artichoke and cashew cream in to each shell.
Spoon a dollop of tomato sauce over each filled shell.
If the shells have cooled too much, place them in a baking tray and pop them in the oven for 3 minutes.
Serve several shells with a little drizzle of olive oil and a crack of black pepper.