Are you ready for something mindblowlingly tasty?
What was that? Everything I make is so mindblowlingly tasty how can I possibly top it? Oh stop! *giggle*
I was going to make a fresh tomato sauce for my pasta the other night but as I was pulling ingredients from the fridge and cupboards I realized I actually felt like something heavier, creamy, and more fall-ish.
Instead I came up with this garlicky creamy mushroom sauce that I have to say would be good over just about anything. I served it over brown rice pasta and sauteed kale.
This recipe puts the basics of nut cream to use.
You can use a variety of mushrooms for this recipe, but today I just had white ones on hand. I think cremini and some other earthier mushrooms would be amazing in this.
- 1 cup raw cashews
- 1 cup boiling water
- 1½ cups fresh water
- 1 vegetable bouillon cube
- 1 clove garlic
- 1 lb fresh mushrooms, sliced
- 3-4 cloves garlic, minced
- 1 tablespoon olive oil
- Fresh ground black pepper
- Salt, to taste, if needed
- Pasta water, if necessary
- ¼ cup fresh chopped Italian parsley
- Place raw cashews in a bowl. Pour boiling water over and let sit for 1 hour.
- Drain cashews and place in a blender. Add fresh water, bouillon cube and 1 clove of garlic. Blend on high until very smooth. Set aside until ready for use.
- In a skillet, heat olive oil over medium heat. Add the garlic and saute for just a few minutes but do not brown. Add mushrooms and saute until browned.
- Reduce heat to low. Add cashew cream sauce and stir to combine. Season with pepper and salt, if necessary.
- Meanwhile, bring a large pot of water to boil for the pasta. Cook pasta according to directions.
- Sauce will be quite thick. Thin out if desired with some pasta cooking water or fresh water.
- Add fresh parsley last, just before serving.