Pasta with Cashew Sauce

¾-1 pound fettuccine or tagliatelle pasta

Sauce

½ cup unsalted cashews

1 tablespoon all-purpose flour

½ onion, peeled and thinly sliced

1 clove garlic, peeled and thinly sliced

1 teaspoon fresh oregano leaves, or ½ teaspoon dried

1 tablespoon fresh chopped basil

1¼ cups cooking water from pasta

2 tablespoons grated parmesan (optional)

Put a large pot of water on to boil. When boiling, add the pasta and cover the pot. Return to a boil, then uncover and cook until done to your liking.

Meanwhile, put the cashews, flour, onion, garlic and oregano into a blender. Add the water, and blend until creamy.

Pour the mixture into a saucepan, and bring to a slow boil, stirring frequently until thickened. Put in half the basil, and remove from heat.

Drain the noodles, and add a dollop of sauce. Sprinkle with cheese (if using) and remaining basil.

Serves four

Recipe slightly adapted from “One World Vegetarian Cookbook” by Troth Wells (2011 Interlink Publishing Group)