Herby Mushroom Garlic Pasta

 
 In need of something heartwarming? We've got you covered. This comfortingly creamy dish is quick and easy to pull together - that's the beauty of pasta. It can easily be doubled or tripled in size for large dinner parties. The light cashew cream, garlic and herbs all pair deliciously with the mushrooms. If you've run out of tarragon and chives, don't worry, rosemary and sage will also do the trick. 

In need of something heartwarming? We've got you covered. This comfortingly creamy dish is quick and easy to pull together - that's the beauty of pasta. It can easily be doubled or tripled in size for large dinner parties. The light cashew cream, garlic and herbs all pair deliciously with the mushrooms. If you've run out of tarragon and chives, don't worry, rosemary and sage will also do the trick. 

Adapted from Love and Lemons

| Yield: 2-4 servings | Time: 35 minutes | 

 
 

 
 

Ingredients

savory cashew cream

⅓ cup raw cashews + ½ cup water 

½ clove garlic 

½ teaspoon fresh lemon juice

¼ teaspoon dijon mustard

⅛ teaspoon sea salt
 

pasta

2 tablespoons extra-virgin olive oil

16 ounces cremini mushrooms, de-stemmed and sliced (oyster mushrooms are also a delicious wintry addition to this) 

8 ounces spaghetti, plus ⅓ cup reserved pasta water

2 garlic cloves, minced

¼ cup dry white wine (such as chardonnay or pinot grigio)

⅓ cup cashew cream

⅓ cup chopped fresh tarragon

⅓ cup chopped fresh chives

balsamic vinegar, to taste

Sea salt and ground black pepper, to season

Preparation

To make the cashew cream, blend raw cashews, water, garlic, lemon, dijon mustard, and salt in a high speed blender until smooth. When done, it should have the consistency of heavy cream. Add salt to taste and set aside.

In a large pan heat the olive oil oil over medium heat, add the mushrooms along with a few generous pinches of salt and pepper, and cook until soft and wilted. Stir occasionally for about 8 to 12 minutes.

Meanwhile, cook the pasta in salted boiling water 1 minute short of the package directions, until al dente. Before draining, reserve ⅓ cup of the starchy pasta water.

To the mushrooms, add the wine. Stir and let it reduce for 1 to 2 minutes.

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 balsamic vinegar drizzled on top.

 
 

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