Creamy Mushroom Pasta
Pasta of Choice (I use Jovial brand!)
Mushrooms (I love a mix of maitake and oyster)
Drizzle of avocado
Green onions
½ cup Cashew Cream
Garlic
Spinach
Sea salt
Black pepper
Broccolini
Basil
First, prep cashew cream by placing 1/2 cup cashews + 1 cup of hot water in a bowl. Allow cashews to soak for 2 hours minimum and then blend until creamy.
Preheat oven to 400 degrees and prep water in a pot to boil
Add mushrooms to a sheet pan and drizzle with oil and season with sea salt. Roast mushrooms for 15 minutes or until caramelized (but not burnt!).
Chop up the green onions and dice the garlic. In a pan, drizzle some oil and add in onions and garlic and sauté on low-medium heat. Sprinkle with sea salt and black pepper (to taste).
Add pasta and broccolini to boiling water. NOTE: Reserve at least 1/2 cup pasta water 2 minutes before pasta is done boiling.
Add to saucepan: roasted mushrooms, green onions, garlic, cooked pasta, broccolini, and cashew cream. Place on low-medium simmer and mix all ingredients well. If needed, add reserved pasta water to pan (one tablespoon at a time) to loosen the sauce.
Top with basil and enjoy!