A creamy, dairy-free pasta dish made with gluten-free orzo and rich tomato flavors. This simple recipe offers a delightful taste without needing any cream. Garnished with fresh basil and cashew cream, it's a perfect meal for those avoiding gluten and dairy.
1: Add cashews to a small saucepan, cover with water, and boil for ten minutes. Strain the cashews and let them cool slightly.
2: Transfer the cashews to a blender with ⅓ cup water and process until smooth to make cashew cream.
3: Heat olive oil in a large pot over medium heat. Add sliced onions and smashed garlic, sauté until slightly browned around the edges (about 5 minutes).
4: Add the tomato paste and chili flakes, sauté until dark reddish brown (about 5 minutes).
5: Deglaze with vodka, scraping the bottom of the pan to release stuck bits.
6: Stir in 3 cups of water, mixing until smooth, then discard the onions and garlic with a slotted spoon.
7: Stir in the orzo and bring the sauce to a simmer. Reduce heat to low, cover, and cook for 25-30 minutes, stirring occasionally.
8: If water evaporates too quickly, add more water ½ cup at a time until the pasta is cooked.
9: Remove from heat and stir in the cashew cream.
10: Transfer to a serving dish and top with fresh basil, pesto, and additional chili flakes.
