WHAT YOU NEED
Sauté:
1/2 onion finely chopped
2 cloves garlic, minced
8 oz mushrooms, roughly chopped
Blend:
1 cup cashew, soaked in boiling water
1/4 cup hemp seeds
1 1/2 t salt (more to taste)
2 T nutritional yeast
1 1/2 cup stock
2 cloves garlic
1/2 lemon juiced
1/2 cup pasta water (more to thin)
Pasta:
1 box pasta, 8-10 oz
3/4 cup frozen peas
HOW TO MAKE
Boil water and pour over the cashews, allow to soak at least 15 minutes. Heat olive oil in a skillet on medium heat. Add in chopped onion and sauté until fragrant ~5 minutes. Add in the garlic and mushrooms cover and sauté until the mushrooms lose their moisture ~5 minutes.
During this time, heat your pasta water and get your noodles cooking. *you will use some of the pasta water in your sauce so reserve 1 1/2 cups before straining the water*. With about 1 minute left in your noodles add in your peas to the same pot to cook.
Blend all the sauce ingredients together, adding more pasta water to thin out. Blend for at least 1 minute.
Strain your noodles and peas, transfer to the pan with onion and mushroom, pour pasta sauce over and toss to combine. Again using more pasta water to thin. The sauce thickens with heat.
I served mine with chopped kale tossed in olive oil and lemon juice. And topped everything with hemp seeds and basil!
Sauté:
1/2 onion finely chopped
2 cloves garlic, minced
8 oz mushrooms, roughly chopped
Blend:
1 cup cashew, soaked in boiling water
1/4 cup hemp seeds
1 1/2 t salt (more to taste)
2 T nutritional yeast
1 1/2 cup stock
2 cloves garlic
1/2 lemon juiced
1/2 cup pasta water (more to thin)
Pasta:
1 box pasta, 8-10 oz
3/4 cup frozen peas
HOW TO MAKE
Boil water and pour over the cashews, allow to soak at least 15 minutes. Heat olive oil in a skillet on medium heat. Add in chopped onion and sauté until fragrant ~5 minutes. Add in the garlic and mushrooms cover and sauté until the mushrooms lose their moisture ~5 minutes.
During this time, heat your pasta water and get your noodles cooking. *you will use some of the pasta water in your sauce so reserve 1 1/2 cups before straining the water*. With about 1 minute left in your noodles add in your peas to the same pot to cook.
Blend all the sauce ingredients together, adding more pasta water to thin out. Blend for at least 1 minute.
Strain your noodles and peas, transfer to the pan with onion and mushroom, pour pasta sauce over and toss to combine. Again using more pasta water to thin. The sauce thickens with heat.
I served mine with chopped kale tossed in olive oil and lemon juice. And topped everything with hemp seeds and basil!