Creamy Arrabbiata Pasta
This creamy arrabbiata pasta recipe is spicy, rich, and dairy-free thanks to blended cashews. Pair it with gluten-free penne, ground turkey, or veggies for an easy, healthy dinner that’s just the right amount of spicy.
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Servings: 6 people
INGREDIENTS
Creamy Arrabbiata Sauce
- 1 (24 ounce) can arrabbiata pasta sauce with no added sugar
- 1 cup raw unsalted cashews
- 1/4 teaspoon sea salt
- ½ cup water
Pasta
- 8 ounces gluten free penne pasta my favorites are Ancient Grains or Banza Chickpea Pasta
- 2 tablespoons olive oil
- 1 pound ground turkey optional
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
INSTRUCTIONS
- Add 3-4 quarts of water to a large sauce pan over medium-high heat and bring to a boil. Once boiling, add the penne pasta and allow to boil for 9-11 minutes, stirring frequently. Check the time on your pasta box as cook time could vary.8 ounces gluten free penne pasta
- While pasta is cooking, add the arrabbiata pasta sauce, cashews, salt and water to the bowl of a food processor or blender. Blend on high for at least 3 minutes until cashews are completely broken up and the sauce turns a lighter color. Sauce should be mostly smooth. Set aside.1 (24 ounce) can arrabbiata pasta sauce
- If using ground turkey, heat olive oil over medium heat and add ground turkey. Sprinkle with sea salt an garlic powder. Brown and stir until cooked completely through. Set aside.2 tablespoons olive oil
- Drain pasta water from pasta and add back to the large sauce pan. Add the pasta sauce and ground turkey to the pan and stir well to combine.
- Top with more chili flakes or chopped basil.
Notes
*servings are based on a brown rice pasta
Nutrition
Serving: 1serving | Calories: 495kcal | Carbohydrates: 56.5g | Protein: 24.4g | Fat: 23.6g | Cholesterol: 52.2mg | Sodium: 551mg | Fiber: 4.8g | Sugar: 5.5g
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