Delicious Italian-Inspired Cashew Focaccia Pasta Dishes for a Taste Adventure

Embark on a culinary journey with this exquisite recipe that marries the rustic charm of Italian focaccia with the silky, indulgent texture of pasta, enhanced by the creamy goodness of cashews. This dish not only offers a delightful flavor experience but also caters to various dietary preferences, making it a perfect centerpiece for any meal.

Ingredients

For the Cashew Focaccia

• 1 cup raw cashews, soaked for 4 hours
• 1 ½ cups warm water
• 2 cups all-purpose flour (or gluten-free flour)
• 1 packet active dry yeast (2 ¼ teaspoons)
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1 teaspoon dried rosemary (or fresh, finely chopped)
• Coarse sea salt for topping

For the Pasta

• 8 oz. spaghetti or your choice of pasta
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• ½ teaspoon red pepper flakes (adjust to taste)
• ½ cup fresh basil leaves, torn
• ¼ cup grated Parmesan cheese (or nutritional yeast for a vegan option)
• Olive oil for drizzling

Cooking Instructions

Step 1: Prepare the Cashew Focaccia

1. Blend the Cashews: Drain the soaked cashews and place them in a blender. Add warm water and blend until smooth and creamy. You may need to adjust the water for desired consistency.

2. Mix the Dough: In a large mixing bowl, combine the flour, yeast, and salt. Pour in the cashew cream and olive oil. Mix until a soft dough forms.

3. Knead and Rise: Knead the dough on a lightly floured surface for about 5 minutes until elastic. Place it in a greased bowl, cover with a damp cloth, and let it rise in a warm area for about 1 hour, or until doubled in size.

4. Shape and Bake: Preheat your oven to 425°F (220°C). Once risen, punch down the dough and transfer it to a parchment-lined baking sheet. Stretch it into a rectangle, creating dimples with your fingers. Sprinkle with rosemary and coarse sea salt. Bake for 20-25 minutes until golden brown.

Step 2: Cook the Pasta

1. Boil Pasta: In a large pot, bring salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta.

2. Sauté Vegetables: In a large skillet over medium heat, add a drizzle of olive oil. Sauté minced garlic until fragrant, then add cherry tomatoes and red pepper flakes. Cook until the tomatoes soften and release their juices, about 4-5 minutes.

3. Combine: Add the cooked pasta to the skillet, tossing to combine. If the mixture seems dry, add reserved pasta water a little at a time until desired consistency is reached. Stir in torn basil and grated Parmesan cheese.

Step 3: Serve

• Slice the cashew focaccia and serve warm alongside the pasta. Drizzle with olive oil and garnish with additional basil for a fresh touch.

Cooking Tips

• Soaking Cashews: Soaking cashews softens them, making them easier to blend into a creamy texture. For a quicker option, soak in hot water for 1 hour.
• Choosing Flour: For a gluten-free option, use almond flour or a gluten-free all-purpose blend.
• Flavor Enhancements: Feel free to add sautéed spinach, olives, or artichoke hearts to the pasta for added flavor and texture.
• Storage: Store leftover focaccia in an airtight container at room temperature for up to two days, or refrigerate for longer freshness.

Variations

• For a vegan dish, simply omit the Parmesan cheese or substitute with nutritional yeast.
• You can experiment with different herbs like thyme or oregano for the focaccia to suit your taste preferences.

Pairing Suggestions

This Italian-inspired dish pairs beautifully with a crisp green salad dressed in balsamic vinaigrette. A light, chilled white wine such as Pinot Grigio complements the flavors wonderfully.

Further Reading

Discover more about making homemade pasta with this pasta-making guide. Enhance your focaccia skills by checking out our focaccia tips.

As you dive into this delicious adventure, don’t hesitate to share your experience or variations in the comments below. Happy cooking!