Nudeln mit gerösteten Tomaten und Cashewcreme

Directions

1. Preheat oven to 200° C

2. Bring some water to boil and pour the boiling water over the cashews in a bowl so that they are just covered with water. Let stand briefly. In a blender cup, blend the garlic clove, yeast flakes, and cashews with about half the water until creamy. Season to taste with salt, pepper and lemon juice (half, also needed in the other recipe).

3. Cut onion into fine slices, chop one clove of garlic, and half the cherry tomatoes. Put onion, garlic, grape tomatoes, 2 tbsp olive oil, some salt, pepper in an ovenproof dish, and mix. Grate zest from the lemon. Sprinkle lemon zest on top. Bake for about 30 minutes.

4. In the meantime, boil water, add bit of salt, and cook the pasta for about 7-8 minutes until al dente (occasionally try it) and then drain. Mix well with the tomatosauce for 1-2 minutes keep heat.

5. Remove baking dish from oven and crush tomatoes.

6. Add the tomato mix to the pasta together and the cashew cream and mix well. Top with thymian. Enjoy!

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