CASHEW MUSHROOM CREAM PASTA
Oh My Gosh!! Who doesn’t like cream? And then cream with mushrooms… and then cream with everything…
I have several versions for this magic dish, because I love creamy things. LIKE A LOT!
So here is one of my versions.
This one is much healthier and uses fresh and natural ingredients, so silky it really is a winner on all counts.
Ingredients
1 package of GF pasta ( I used a cauliflower, pea and lentil blend one )
1 /1.5 cups of soaked raw cashews
Mushrooms- sliced
Steamed Japanese yam
About 3 cups of water
3-4 tsp nutritional yeast
2-3 crushed garlic cloves
1/2 tsp Turmeric
1/2 tsp paprika
Salt
Pepper
Grape seed oil
Instructions:
How To:
Cook pasta according to instructions, make it al dente and set aside. Heat your pan and add the oil sauté the garlic. Add the mushrooms mix and cover for a few min. Add some salt. Uncover and let cook a bit more, leaving some liquids but not too much.
Making the Cream:
In a high speed blender, blend the cashews, steamed Japanese yam, nutritional yeast and the spices until creamy. Do a taste test. Maybe you need more salt or black pepper. Maybe more spices or nutritional yeast if you want it a bit cheesier. Make sure the texture is for your liking. More water to make it more liquid or more cashews to thicken it up. Play around... Consistency should be soft and creamy.
Final Round:
Pour the cashew cream into the pan with the sautéed mushrooms and mix well. Cook on medium and then low fire for about 5-10 min. Drop the cooked pasta into the pan with the cream sauce. Serve with a dash more of black pepper and some vegan parmesan. freaking enjoy this treat love!!!