Cashew Cream Mushroom Spaghetti
The velvety creaminess of cashews is the backdrop for the freshness of hearty tomorrows and mushrooms
Ingredients
- 2 Cups mushrooms king trumpet & lions mane
- ¼ Cup olive oil
- 1 Handful arugula
- 1 Pack Spaghetti Noodles
- 1 Cup cashews
- 2 tablespoon nutritional yeast
- 2 Cups water
- 1 Cup tomatoes
- 1 Bulb garlic
- 1 Bunch basil
Instructions
- In a pot of boiling salted water, cook spaghetti for 9 minutes. Strain then run through cold water and then toss in some salt and olive oil.
- Make cashew cream by blending cashews, a bit of olive oil, water, nutritional yeast & salt. Feel free to adjust the consistency of your sauce, if it appears too thick add more water.
- Sauté mushrooms in a hot pan, season and set aside. Then sauté your tomatoes and garlic, deglaze with white wine. Then top it over the noodles, arugula and cashew cream.
- Make sure everything is thoroughly mixed and seasoned well. A squeeze of lemon would be nice too if you want a lively zest to cut the richness. Top and finish with fresh cut herbs and enjoy.