2 1/2 cups dried penne or other pasta
dash of olive oil, plus 2 TB
2 TB butter
1 onion, chopped
2 cloves garlic, pressed
2 tsp dried oregano
1/2 lb mushrooms, sliced
14 oz can diced tomatoes
1 heaping TB tomato paste
3/4 cup roasted cashews
1/2 of a small zucchini or yellow squash sliced
salt and pepper
3/4 cup grated cheddar cheese
Boil pasta and dash of oil for 10 minutes. Drain. Return to pan and stir in butter. Keep Warm.
While pasta is cooking, preheat oven to 400 degrees. Heat remaining oil in large frying pan and saute' onion, garlic and oregano for 3 minutes. Add the sliced mushrooms and zucchini or squash and continue cooking for 5 minutes, stirring occasionally. Stir in diced tomatoes and tomato paste. Cover and cook for about 10 minutes, stirring occasionally.
Add cashews and season with salt and pepper. Transfer to greased shallow oven proof dish. Spoon the buttered pasta on top and sprinkle with grated cheese. Cover and bake for 20 minutes. Cheese will turn crisp and golden.
Serve with freshly grated parmesan cheese.
3 comments:
I made cashew pasta tonight and posted it just for you Heather!
4 out of 7 Murray's recommend eating cashew pasta bake.
The other 3 made Kraft macaroni and cheese later.
We made this last night with a few changes...
I used about a cup and a half of fresh chopped tomatoes, 1/4 C water and about 1/4 C tomato sauce in place of the canned tomatoes.
I used fresh oregano instead of dried.
Tasted really good! I had to double the recipe cause I had 7 adults and 6 kids to feed. We served it with garlic bread and peaches. I have enough left over for lunch today too!
I was a little hesitant about the cashews at first, but I think it turned out really good!
Here's my tip for this recipe. I hate to throw away the rest of the can of tomato paste. So I put it in a baggie and separated it out in the bag then froze it.
Next time I made this recipe I ran that corner of the bag under hot water and popped it into the pan.
Now 1 can of tomato paste lasts for 3-4 recipes.
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