Ingredients:
1 cup cashews
water
1 pound pasta (I used gluten free corn pasta)
1 cup vegetable broth
5 cloves garlic
juice of one lemon
2 tsp. basil, dried
2 tsp. thyme, dried
2 tsp. oregano, dried
2 tsp. sage, dried
2 tsp. pepper
2 tsp. salt
1 tbsp. olive oil
1 onion, chopped
5 oz. mushrooms, sliced
1 cup peas
red pepper flakes (optional)
additional salt and pepper to taste
Directions:
Start out by soaking the cashews in a bowl of water. Let it soak for at least 4-5 hours. I leave mine in a bowl in the fridge during the day until I'm ready to cook.
1 cup cashews
water
1 pound pasta (I used gluten free corn pasta)
1 cup vegetable broth
5 cloves garlic
juice of one lemon
2 tsp. basil, dried
2 tsp. thyme, dried
2 tsp. oregano, dried
2 tsp. sage, dried
2 tsp. pepper
2 tsp. salt
1 tbsp. olive oil
1 onion, chopped
5 oz. mushrooms, sliced
1 cup peas
red pepper flakes (optional)
additional salt and pepper to taste
Directions:
Start out by soaking the cashews in a bowl of water. Let it soak for at least 4-5 hours. I leave mine in a bowl in the fridge during the day until I'm ready to cook.
Rinse and drain the cashews.
In the bowl of a food processor or blender, process the cashews with the vegetable broth, 3 cloves of the garlic, lemon juice and spices. Everything should be completely pureed.
Heat up the olive oil in a large saute pan. saute the onions and 2 cloves of chopped garlic for a few minutes, until soft.
Add in the sliced mushrooms and peas, and any other veggies you may like. Cook for another few minutes.
Turn the flame to medium and add in the cream sauce. Let the sauce warm for a couple of minutes.
Add in the cooked pasta. Slowly add in the reserved pasta water until you reach your desired consistency.
Serve and Enjoy!
