loveandlemons5.0
Garlic Herb Mushroom Pasta
This Garlic Herb Mushroom Pasta feels elevated, but it's quick enough to make on a weeknight. If you're not vegan, feel free to use regular cream in place of the cashew cream.
👥 4 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 5 min🔥 Cook: 20 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●pan
📝 Preparation Steps
1
Make the cashew cream by blending all ingredients in a high speed blender until smooth. Set aside. (note: it’s not going to be very thick, it should be the consistency of half & half or heavy cream).
2
In a large pan heat the olive oil oil over medium heat. Add the mushrooms, a few generous pinches of salt and pepper, and cook until soft and wilted, stirring occasionally, about 8 to ⏱️ 12 minutes.
3
Meanwhile, cook the pasta in salted boiling water ⏱️ 1 minute short of the package directions, until al dente. Reserve ⅓ cup of the starchy pasta water before draining.
4
To the mushrooms, add the wine. Stir and let it reduce for 1 to ⏱️ 2 minutes.
5
Stir in the garlic, then the cooked pasta and toss. Add a few splashes of the cashew cream and a few splashes of the pasta water and toss to create a light sauce. Add half of the fresh herbs and season to taste. Serve immediately with remaining fresh herbs and Parmigiano Reggiano cheese on top.
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