There’s a lot to love about this culinary fusion-fest featuring pasta cloaked in a creamy sauce made with cashews, coconut milk, and Thai red curry paste.
In a skillet over medium heat, heat the vegetable oil.
Add the onion and cook until tender, about 5 minutes.
Stir in the curry paste, salt, and pepper. Cook, stirring constantly, for 1 minute.
Stir in 1 cup (240 ml) of water and remove the skillet from the heat.
In a high-speed blender, combine the cashews and remaining 1 cup (240 ml) of water. Blend until completely smooth. Add the curry mixture and blend again until smooth. Set aside.
To make the pasta
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions al dente. Drain well and return it to pot.
To finish
Stir in the curry cheese sauce and coconut milk. Place the pot over low heat and cook, stirring occasionally, for a few minutes to heat through and thicken the sauce.
Taste and adjust the seasoning, as needed. Transfer to a large serving dish and serve hot, sprinkled with peanuts, basil or cilantro and red pepper flakes (if using), with lime wedges on the side for squeezing.