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1 box of fusilli pasta (Cassava Kitchen)
16 ounces of sliced mushrooms
Olive oilÂ
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
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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
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Directions:Â
FOR THE CASHEW CREAM
1. Add all ingredients to a blender and blend till smoothÂ
(We had to add a little water with my heavy cream to make the texture smooth out and not too thick)
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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 bitÂ
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!
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Note:Â
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
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