If you love pasta & cream sauce…but are looking for a dairy-free alternative, this is your go-to!
Serves 4
- 1 c cashews
- 4 T olive oil
- 12 oz mushrooms, a variety, torn into bite-size pieces
- Salt
- 1 medium leek, white & pale green parts only, halved lengthwise, thinly sliced crosswise
- 2 medium shallots, finely chopped
- 2 garlic cloves, thinly sliced
- 12 oz spaghetti
- 2 T nutritional yeast
- 2 T parsley, chopped
- 1/2 lemon
- Pepper
- Preheat oven to 350deg. Toast cashews on baking sheet until golden brown, 7-9 min. Let cool.
- Heat 2 T oil in heavy pot over medium-high. Arrange half of mushrooms in single layer in pot & cook, undisturbed, until edges are brown & starting to crisp, about 3 min. Give mushrooms a good toss, then continue to cook, tossing occasionally, until all sides are brown & crisp, about 5 min more. Transfer mushrooms to a plate & season with salt. Repeat with remaining 2 T oil & mushrooms.
- Reduce heat to medium-low & put all mushrooms back into pot. Add leek, shallots, garlic & cook until leek & shallots are translucent & softened (add more oil if pan looks dry), about 4 min. Remove from heat.
- Cook pasta in boiling water until very al dente, about 2 min less than package directions. Drain pasta, reserving 3/4 c pasta cooking water.
- Blend cashews, nutritional yeast & pasta cooking liquid in blender until very creamy.
- Return drained pasta to pot with mushroom mixture & add cashew cream. Cook over medium heat, stirring well, until pasta is al dente, about 3 min. Remove from heat & squeeze in lemon juice. Toss well. Add pepper & enjoy!