This may be my new go to pasta – the sauce is rich and creamy, it’s packed full of veggies and is the perfect winter comfort food! The recipe comes from Vegan Comfort Classics.
- 1 1/2 c raw cashews soaked in hot water for 20 min
- 1 c water
- 1 tsp Apple cider vinegar
- 2 tbsp lemon juice
Place in a blender and blend until smooth
- 2/3 c raw cashews, almonds or pistachios
- 1/4 c nutritional yeast
- 1 tsp salt
Pulse in a food processor until it resembles fine meal.
- 6 oz pasta
- 1 onion, sliced thin
- 2 tbsp olive oil
- 2 portobellos, sliced thin
- 10 oz cremini mushrooms, sliced thin
- 4 cloves garlic, minced
- Salt and pepper
- 1/2 c dry white wine or stock
- 1/4 c chopped basil
- 1 tsp dried parsley
- 4 c baby spinach
- 1/4 c the parm
Cook pasta according to package.
Heat oil in a 12 skillet over medium heat, cook the onion till soft. Add the mushrooms and cook until they release their moisture. Add the garlic and season with salt and pepper, cook for 3 – 4 more minutes. Once mushrooms have started to shrink, stir in wine or stock and simmer for 7 minutes. Reduce to low and stir in the basil, parsley, spinach and cashew sauce, stirring slowly. Cook until heated through and spinach is wilted.
Add pasta and stir to coat, cook for 2 minutes.
Serve with The Parm.