Pasta With Creamy Chilli Sauce

The ultimate simple, comforting creamy pasta dish that still packs a punch. Made with our gluten free rice and sun ripened corn pasta.

150g raw cashews

250g Amisa Organic Corn and Rice Fusilli

250ml low-sodium veggie stock, more as needed 

1 finely chopped onion

2 small courgettes, sliced into thick half moons 

180g tomato sauce

1 tablespoon dried Italian spice blend 

1 tablespoon chilli powder 

4 large handfuls (100g) fresh spinach

1 teaspoon salt 

1/4 teaspoon black pepper

optional: 1/2 teaspoon liquid smoke

  1. Start by making the cashew milk. Blend the cashews with 700ml water in a high speed blender until smooth and set aside.
  2. Bring  a large pot of water to boil for your pasta and cook according to the packet instructions. Make sure to salt your water well so the pasta is well seasoned.
  3. Meanwhile, add the onion and stock to a large saucepan over medium heat. Once it begins to simmer, cook for 5 mins and then add the courgette and salt. Stir well and cover, turning the heat down to medium-low. 
  4. Let it cook for about 8 minutes until the courgette is tender and most of the stock has been absorbed. Check it a couple of times to stir it and make sure there is enough stock.
  5. Once the courgette is tender, temporarily remove the pan from the heat and add the cashew milk, tomato sauce, Italian spices, chilli powder, salt, pepper and liquid smoke (if using). 
  6. Stir well and add the spinach. Return back to the heat over medium heat. 
  7. Stir the spinach until it wilts down and the sauce thickens a bit. You want it fairly creamy but it should be thick, not watery.
  8. Taste the sauce and add more salt or chilli powder if desired. I used the full 1 tablespoon chilli powder and loved the perfect kick of heat and chilli flavour. Remove from heat.
  9. The pasta should be done. Drain and mix pasta into the sauce. 
  10. Serve and enjoy!


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