So I haven’t posted a food post for a while mostly because I don’t have my kitchen anymore. Boo, I know… I really hated my crumby apartment kitchen but now that I don’t have a kitchen of my own I really miss it. You never know how much you love something until it’s gone right?! We’re currently camping out at my in-laws house until we figure out where our next adventure will take us.
I only got to bring a few essentials because there’s just no space for our stuff. There’s also no space for food so my pantry items and fridge items have become very minimal. So to say this recipe is simple is probably an understatement. You don’t need much to make it except for the ingredients, a good knife, a skillet, a pot to boil noodles, and a quarter sheet pan. I told you my kitchen essentials were minimal. Hahaha…I laugh but I really miss my kitchenaid and my oxo measuring cups.
I felt kind of like I was on an episode Iron Chef making this recipe. Why? Because I partnered with Mauna Loa to enter their recipe contest. In the words of the Iron Chef host guy person, “today’s secret ingredient is……MACADAMIA NUTS!” My first thought went to cookies and sweets but then I felt kind of like that had all been done before so I decided to branch out and try something with pasta. Who knew pasta could be so good with nuts….oh yeah whoever invented thai peanut sauce did…haha! I hope you enjoy this recipe and feel cool while you eat it because it’s not your ordinary tomato-pasta dish!
Scroll to the bottom for the recipe 😀
Roasted Tomato and Macadamia Nut Pasta
- 1/2 pkg spaghetti
- 2 cup cherry tomatoes
- 1/2 red onion minced
- 1 tbsp minced garlic
- 1 bunch spinnach
- 1 cup mozzarella cheese
- 1/2 cup mauna loa macadamia nuts
- 2 tbsp dried basil
- olive oil
- kosher sea salt
Pre-heat oven to 350. On a pan place tomatoes and drizzle them with olive oil and sprinkle with salt and pepper. Place in oven until tomatoes begin to wilt and blister. Prepare spaghetti according to package instructions. In a pan over medium heat saute onion and garlic in olive oil until onions are translucent. Add spinach macadamia nuts and basil to the mixture, season with a sprinkling of salt and pepper. Saute until spinach wilts. Mix together spinach mixture, cheese and spaghetti and place tomatoes on top. Enjoy!