Cashew Alfredo Pasta with Crispy Anchovies
This cashew alfredo pasta with crispy anchovies is a creamy, savory twist that brings nutty flavor and umami together in one bowl. The sauce is made from blended cashews for that smooth, dairy-free Alfredo texture, while the anchovies add a crunchy, salty punch that balances the richness. This recipe is quick, bold, and doesn’t rely on heavy cream or cheese — just simple pantry ingredients. The roasted crispy anchovies make the dish taste like something straight out of a coastal Italian kitchen, but with a modern touch. You’ll be surprised how satisfying and light it feels at the same time.
Ingredients
For the Pasta
- ¼ cup olive oil
- A handful of dried anchovies
- 1 shallot minced
- 2 garlic cloves minced
- 3.5 oz cherry tomatoes halved
- Salt to taste
- Oregano to taste
- Pasta water as needed
- Cooked spaghetti
For the Cashew Alfredo Sauce
- ¾ cup raw cashews
- ¾ cup water
- 1 tbsp extra-virgin olive oil
- ½ tbsp lemon juice
- ¼ tsp garlic powder
- Salt and black pepper to taste
Instructions
Roast the Anchovies
- Preheat your oven to 370°F.
- In a small oven-safe dish, toss the dried anchovies in olive oil and roast for 20 minutes or until crispy.
- Drain the anchovies and reserve the infused olive oil for cooking later.
- Season the anchovies lightly with salt while hot — they’ll crisp up more as they cool.
- If using canned anchovies, skip the roasting step. Just add them directly to the pan later; they’ll melt and coat the pasta beautifully.
Make the Cashew Sauce
- Blend the raw cashews, water, olive oil, lemon juice, garlic powder, salt, and pepper until smooth.
- Add more water as needed to get a creamy, pourable consistency.
- You’ll get about ¾ cup of cashew sauce, enough to coat the pasta evenly.
Build the Base Sauce
- In a large pan, heat 4 tablespoons of the reserved anchovy oil.
- Sauté shallot and garlic until golden and fragrant.
- Add cherry tomatoes and cook until slightly softened.
- Pour in a splash of pasta water to loosen the mixture and help the sauce come together.
- Stir in oregano, salt, and pepper. Let the sauce simmer for 2–3 minutes or unit the tomatoes soften to your liking.
Add the Cashew Sauce
- Lower the heat and add your blended cashew sauce.
- Mix gently until everything combines into a creamy base.
Toss the Pasta
- Add cooked spaghetti to the pan and toss to coat evenly in the sauce.
- Adjust seasoning with more salt or pepper if needed.
- Add extra pasta water as needed.
Finish and Serve
- Plate the pasta and drizzle some of the reserved anchovy-infused olive oil on top.
- Garnish with roasted anchovies for crunch and fresh parsley if you like.
- Serve immediately while it’s warm and creamy.