Creamy and oh so satisfying!! This is definitely one of my favorite pasta dishes. It’s a guarantee you will love it just as much. The fact that you can enjoy something so rich, creamy & nutritious without using any dairy is still mind boggling to me. Please give this amazing dish a try from Chef Chloe!
1 pound farfalle pasta
1/2 cup finely chopped sun dried tomatoes
2 tablespoons olive oil
1 large onion, chopped
4 garlic cloves, minced
1/2 cup raw cashews (soaking the nuts overnight isn’t necessary but will ensure a silky smooth cream during the blending process.)
2 cups of water
1 tablespoon lemon juice
2 teaspoons salt
1 pound sliced mushrooms
Fresh Italian parsley for garnish
1.) Bring a large pot of salted water to a boil. Add pasta and cook according to the package instructions. Right before draining, add sun dried tomatoes to the boiling water. Then drain and return to the pot.
2.) Meanwhile, heat 1 tablespoon of olive oil in a medium skillet over medium high heat. Add onion and cook until soft. Add garlic and cook for 1 minute more. Remove from heat. In a blender, combine onion mixture, cashews, water, lemon juice and salt. Process on high until very smooth. About 2 minutes then set aside.
3.) In a large pot or skillet, heat remaining 1 tablespoon of olive oil over medium high heat. Add mushrooms, season with salt and pepper, and cook until soft and lightly browned. Add cream sauce and reduce heat to low. Cook 1 – 2 minutes, stirring occasionally.
4.) Add sauce to pasta and toss to coat. Season with salt and pepper to taste. Garnish with parsley and serve immediately.
NOTE: If sauce thickens too much as it sits, reconstitute the pasta by adding a little water or non dairy milk. Stir over medium heat until smooth.