Deliciously creamy 3-step tomato shell pasta

Apr 08, 2021
Cook the pasta, add the sauce, and blitz the cashews until they are like a luscious nutty butter. Source: Getty Images

I’ll often try to get some sort of meal plan going, but there are those days where I’m standing at the pantry trying to figure out what I can make with a tin of this or a jar of that. Life happens. It’s for this reason I discovered this little recipe, which has become a bit of a ‘cheat’ for me when the going gets tough. I didn’t need a recipe of multiple ingredients when I had a tin of tomatoes, a box of pasta shells and some nuts in my hand. Oh, how those cupboards were bare! But believe me when I tell you that this recipe is a sure-fire success!

Serves 6-8


  • 500g pasta shells
  • 400g tin of crushed or diced tomatoes
  • 2 cups cashews
  • 1/2 cup water
  • 1 garlic clove (optional)
  • Salt to taste
  • Italian herbs (optional)


  1. Cook pasta according to package directions. Over a medium-high heat, cook tomatoes until they thicken like a sauce. Drain pasta and toss with tomatoes over low heat to warm.
  2. Blend cashews with water, garlic and salt until very smooth. Reserve half of your ‘cashew cream’ in the fridge for another recipe, and add the other half to the pasta pot. Stir until creamy and wonderful.
  3. Top pasta with salt and herbs, and serve with a side salad or some steamed vegetables.

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