- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 448.5
- Total Fat: 17.4 g
- Cholesterol: 0.0 mg
- Sodium: 227.7 mg
- Total Carbs: 58.6 g
- Dietary Fiber: 4.4 g
- Protein: 18.8 g
Pasta with Mushrooms & Roasted Garlic Cashew Cream SauceSubmitted by: -KARMA-
IntroductionThis is absolutely decadent! This is absolutely decadent!
2 cups vegetable broth
2 cups raw cashews
1 head of roasted garlic
1 shallot, chopped
1/2 teaspoon sea salt
1 tablespoons nutritional yeast flakes
1/4 teaspoon turmeric
12 oz capellini pasta
If you do not have a high powered blender or food processor, soak the cashews for several hours or overnight. Then rinse & drain.
2. Chop the top from the bulb of garlic and place face down in a splash of olive oil in a small pyrex or roasting pan. Roast for 1 hour, and allow to cool. After the garlic has cooled enough to touch, squeeze each clove from its skin.
3. Pour the cashews and broth into a heavy-duty blender with the roasted garlic and puree until smooth. This may take a couple of minutes.
4. Sautee shallot in a splash of veggie stock until translucent, add mushrooms and cook until tender.
5.Cook pasta according to package directions, then drain.
6. Pour cashew mixture into the pot with the shallot/mushroom mixture and add salt, nutritional yeast, and turmeric. Heat until sauce comes to a very low simmer. If the sauce is to thick, add a little soy milk or veggie stock to desired consistency. Pour over pasta and enjoy!
Serving Size: Makes 6 generous servings
Number of Servings: 6
Recipe submitted by SparkPeople user -KARMA-.