Pasta in Garlic Cream Sauce w/ Sundried tomatoes

Pasta in Garlic Cream Sauce w sun dried tomatoes

Makes: 4-6 servings

1 pound farfalle or other pasta

1/2 cup finely chopped sundried tomatoes

2 tablespoons oil, divided

1 large onion, chopped

4 cloves garlic, minced

1/2 to 3/4 cup raw cashews. Depending on how thick you like your sauce.

2 cups nut milk. I use unsweetened cashew milk

1 tablespoon lemon juice

2 teaspoons sea salt

1/4 cup nutritional yeast

1 pound sliced mushrooms

Freshly ground black pepper

Chopped fresh Italian parsley, for garnish *If you are not using a high-powered blender, such as a Vitamix, soak cashews overnight, or boil for 10 minutes and drain. This will soften them and ensure a silky smooth cream.

1. Bring a large pot of salted water to a boil. Add farfalle and cook according to package directions. Right before draining, add sun-dried tomatoes to the boiling water. If the sun-dried tomatoes are really dried out add them a few minutes earlier to soften them up ,Then drain and return to pot. 2. Meanwhile, heat 1 tablespoon oil in a medium skillet over medium-high heat. Add onions and let cook until soft. Add garlic and cook 1 more minute. Remove from heat. In a blender, combine onions, cashews, nut milk, lemon juice, salt, and nutritional yeast. Process on high until very smooth, about 2 minutes. Start with 1/2 cup of the cashews. You can add more cashews if you want to thicken the sauce. Set aside.

3. In a large pot or skillet, heat remaining 1 tablespoon oil over medium-high heat. Add mushrooms, season with salt and pepper, and cook until soft and lightly browned. If needed, add more olive oil. Add cream sauce and reduce heat to low. Cook about 1 to 2 minutes, stirring occasionally.

4. Add sauce to pasta and toss to coat. Season generously with black pepper and add more salt to taste. Garnish with parsley and serve immediately.