1 box of fusilli pasta (Cassava Kitchen)
16 ounces of sliced mushrooms
Olive oil
1/4 cup of dry white wine (chardonnay or pinot grigio)
1/3 cup of tarragon (dried or fresh)
1/3 cup of chopped chives
Parmigiano!
Salt & pepper
CASHEW CREAM
1/3 cup of cashews (raw, salted, doesn't really matter)
1/2 cup of cream (or water for the gluten-free option)
1/2 to 1 glove of garlic (up to you!)
1/2 tsp of lemon juice
1/4 tsp of dijon mustard (I just did blops of however much I wanted)
1/8 tsp of salt
Directions:
FOR THE CASHEW CREAM
1. Add all ingredients to a blender and blend till smooth
(We had to add a little water with my heavy cream to make the texture smooth out and not too thick)
MUSHROOM
1. In a large pan, heat the olive oil to medium heat and add your mushrooms. Add salt, pepper, tarragon, and other spices you want (we added paprika, chili powder, & mixed curry) and cook till soft, 8-12 mins
2. Meanwhile, cook your pasta 6-8 mins depending on your favored texture
3. Add the white wine to the mushrooms and let that simmer and soak up a bit
4. Once that's done, add the pasta and mix
5. Time to serve-- You can either add the cream sauce all at once to the pan or add it individually to your bowl depending on your preference. Garnish with the chives and cheese!
Note:
Make this dish vegan by replacing the cheese and using balsamic vinegar. For those who are gluten-free, use the water for the cashew cream instead of the cream.
This recipe was adapted from Love and Lemons. To view the version click here
