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Mushroom Alfredo Pasta Recipe


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     Mushroom Alfredo Pasta

Category   Entrees - Maindishes
Sub Category   None

1/2 cup cashews
1 small shallot (finely sliced)
2 cups mushrooms
3 garlic cloves minced
1/2 filtered water
1 tbs lemon juice
2 tbs olive oil
2 tbs fresh basil
1 tbs paprika
dash sea salt
dash black pepper
1 tbs parsley
1 tbs thyme

Bring a large pot of water to boil and throw in your pasta. Cook for 1-2 min less than the time suggested on the package – or until al dente. Reserve 1 cup of the pasta water for the sauce and drain the rest. Once drained, be sure to rinse the pasta well with cold water. This stops the cooking process and prevents the noodles from sticking to each other. Set aside.
In a high speed blender, make your vegan cream by adding in soaked cashews, lemon juice and water and blend until smooth. Set aside. In a large sauce pan on low-med heat, add the olive oil and sauté the shallots and mushrooms for 2-3 min. Add in garlic and sauté for another minute.
Then, add the fresh herbs, paprika, salt, pepper and the bouillon cube. Turn the heat to medium and bring to a simmer for 2-4 min, stirring occasionally. Stir in the cashew cream and cover on low for another 2 minutes until the sauce thickens.
Turn off the heat and stir in the cooked pasta. Allow the sauce to warm up the pasta before serving

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