This recipe will satisfy your craving for a creamy pasta sauce! The bonus with this recipe is that it is healthy and filled with plant based protein.
Prep Time: 20
Cook Time: 20
Total Time: 40
Ingredients:
1 c. Raw cashews
4 Tbsp. Olive oil
4 Garlic cloves
3 c. Baby bella mushrooms (sliced)
2 tsp. Salt
1 tsp. Pepper
1/2 tsp. Rosemary
1/2 tsp. Thyme
3/4 c. Vegetable broth
16 ounce package spaghetti (whole wheat or gluten free optional)
Method:
Boil 2-3c. of water. Soak the cashews in boiled water for 5-15 minutes. Simultaneously, fill a large pot with water and bring it to a boil to cook your spaghetti. Follow the cooking instructions on the box of the spaghetti you choose. I prefer my pasta al dente for this dish, which means slightly undercooked.
In a frying pan, heat the oil. Sauté the garlic and mushrooms for 5 minutes. Add the rosemary, thyme, salt, and pepper. Transfer half of the garlic and mushroom mixture to a blender or food processor. Add the vegetable broth and cashews to the blender or food processor. Blend the ingredients together for 3 minutes. Add the sauce to the pasta and mix it up. Put the remaining mushrooms on top of the pasta and serve.
Serving Size: 6
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