Non-dairy, with English Peas & Mushrooms.
Sauce Ingredients:
1 Cup Raw Cashews
1 Cup Water
1/4 Cup Nutritional Yeast
2 Garlic Cloves
1 tsp. Salt
1/4 tsp. Black Pepper
Additional For Sauce:
1 Cup Pasta Water
Serves 4-6
8 Oz. Pasta (I used whole wheat)
Vegetables:
8 Oz. Musrooms, sliced
1 tsp. Italian Herbs
1 Clove Garlic, minced
1 1/2 Cup Peas, blanched
Salt & Pepper
Soak cashews for 15 minutes in boiling water. Discard water. For the sauce, add cashews, one cup of water, nutritional yeast, garlic, salt and pepper. Blend on high speed until smooth. Set aside.
Fill a pot with salted water for your pasta. Bring to a boil. Add pasta and cook to al dente or desired firmness/softness. Reserve 1 cup of pasta water, drain pasta and set aside.
Heat a large pan with oil over medium high heat, add mushrooms and season them with salt and pepper. Once they have softened, add the Italian herbs. Cook the mushrooms until golden brown. Add garlic and peas at the end and saute another minute. Remove from heat. Check your seasoning, add more salt or pepper, if desired.
Add sauce, 1 cup of pasta water and pasta to pan. Bring to a boil and reduce heat. Cook until sauce has just thickened enough to coat the pasta and is no longer watery. Should only take a minute or so. Serve immediately. I hope you enjoy!
Tip: Blend 1 Cup nuts or seeds, 1 tsp. salt with 1/4 Cup nutritional yeast for a vegan Parmesan. A dash of garlic powder, optional.
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