Mushroom Pasta

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.

The Sauce:

  • 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

The Parm:

  • 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.

The Pasta:

  • 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.

Serves 4.

Spiced Nut amd Seed Crunch

20140101-093430.jpg

Another winner from the Bon Appetit cleanse. I upped the spices and added more nuts.

Nonstick vegetable oil spray
1 large egg white
1 tsp light agave syrup
1 tsp garam masala
1/2 tsp kosher salt
1/2 tsp cayenne pepper
1/2 c raw cashews, coarsely chopped
1/2 c shelled pumpkin seeds (pepitas)
1/2 c shelled sunflower seeds

Preheat oven to 300°. Coat a rimmed baking sheet with nonstick spray. Whisk egg white, agave, garam masala, salt, and cayenne in a medium bowl. Add nuts and seeds and toss to coat.

Using a slotted spoon, transfer mixture to baking sheet, letting excess egg drip back into bowl. Bake, tossing once, until mixture is golden brown, 20–25 minutes. Let cool on baking sheet.

DO AHEAD: Crunch can be made 5 days ahead. Store airtight at room temperature.