Keto Creamy Cashew Tomato Pasta
Ingredients: Serves 3-4 people

For the Sauce:
1 small white onion, finely chopped
3 garlic cloves, minced
1 can (400g) of chopped tomatoes or passata (look for a brand with no added sugar)
1 generous handful of fresh basil leaves, roughly chopped + extra to sprinkle on top
1 tbsp olive oil for frying
A generous pinch of salt and pepper for seasoning
1/2 cup raw cashews, soaked in hot water for 30 minutes and drained
For the Slow-Roasted Tomatoes:

250g cherry tomatoes, halved
A generous drizzle of olive oil
Salt and pepper to taste
For Serving:

Zucchini noodles (zoodles), or another keto-friendly pasta alternative like shirataki noodles
Instructions:

Slow-Roast the Tomatoes:
Preheat your oven to 300°F (150°C).
Place the cherry tomato halves on a baking tray, flesh side up.
Drizzle with olive oil and sprinkle with salt and pepper.
Slow roast in the oven for 35-40 minutes. The tomatoes should keep their shape and become slightly caramelized.


Make the Tomato Sauce:
In a large pan, heat 1 tbsp of olive oil over medium heat.
Add the chopped onion and sauté for about 5 minutes until the onion starts to caramelize and turn golden brown.
Add the minced garlic and cook for another minute until fragrant.
Pour in the chopped tomatoes or passata, add salt and pepper to taste, and let it simmer on low heat for 10-15 minutes.
Prepare the Cashew Cream:
In a blender, combine the soaked and drained cashews with 1/4 cup of water. Blend until smooth and creamy.
Add the cashew cream to the tomato sauce, stirring well to combine. Let the sauce simmer for another 5 minutes.
Combine and Serve:
Add the roughly chopped basil leaves to the sauce and stir to combine.
Serve the creamy cashew tomato sauce over your favorite keto pasta alternative, like zucchini noodles or shirataki noodles.
Top with the slow-roasted cherry tomatoes and extra fresh basil.
Enjoy!
Nutritional Information (per serving, assuming 4 servings with zucchini noodles):
Calories: ~320
Fat: ~25g
Protein: ~8g
Net Carbs: ~7g
Tips:
Pasta Alternative: Zucchini noodles or shirataki noodles keep the dish low-carb and keto-friendly while still giving you that pasta feel.

Cashew Cream: Cashews add a creamy texture to the sauce without dairy, but they do have some carbs. Adjust the amount or use macadamia nuts for a lower-carb option.
Tomato Sauce: Be mindful of the carb content in canned tomatoes. Opt for no-sugar-added options to keep the carb count lower.