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Instructions |
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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.
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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.
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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.
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Turn off the heat and stir in the cooked pasta.
Allow the sauce to warm up the pasta before
serving
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Originally Submitted
9/23/2017
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