One Pot Tomato Pasta with Italian Herb Cashew Parm

One Pot Tomato Pasta with Italian Herb Cashew Parm


  1. 1 Pint cherry tomatoes (whole)
  2. ½ c. Kalamata olives (halved)
  3. 2 tbsp. Capers (chopped)
  4. ½ Lemon (juiced)
  5. 1 Shallot (thinly sliced)
  6. 1 lb. Spaghetti (gluten free optional)
  7. 4 c. Vegetable broth (low sodium optional)
  8. ¼ c. Farmer Foodie Italian Herb Cashew Parm (plus more to top)
  9. ½ c. Toasted Panko breadcrumbs (to top)



  1. In a large pot, combine the first seven ingredients (1 pint cherry tomatoes, 1/2 c, kalamata olives, 2 tbsp. capers, 1/2 lemon (juiced), 1 shallot, 1 lb. spaghetti, and 4 c. vegetable broth). During this first step, leave out the last two ingredients, the Italian Herb Cashew Parm and Panko breadcrumbs. Bring the ingredients to a simmer over a medium heat.
  2. Bring the mixture to a boil, stirring every 3 minutes. Cook for 15-20 minutes or until the pasta is cooked al dente.
  3. Remove from heat and stir in 1/4 c. of Italian Herb Cashew Parm.
  4. Serve the dish warm with the toasted breadcrumbs and more Cashew Parm to top!
  5. Store in the fridge for up to 1 week. 

More articles

Comments (0)

There are no comments for this article. Be the first one to leave a message!

Leave a comment

Please note: comments must be approved before they are published