Garlic Herb Mushroom Pasta
Ingredients
The pasta
-
8
ounces
Spaghetti
-
⅓
cup
reserved pasta water
The mushrooms
-
16
ounces
cremini mushrooms, de-stemmed and sliced
The sauce
-
2
tablespoons
extra-virgin olive oil
-
2
cloves
garlic, minced
-
¼
cup
dry white wine
-
¼ to ⅓
cup
cashew cream
-
⅓
cup
shaved Parmigiano Reggiano cheese
-
sea salt
to taste
-
freshly ground black pepper
to taste
The herbs
-
⅓
cup
chopped fresh tarragon
-
⅓
cup
chopped fresh chives
Savory cashew cream (optional)
-
⅓
cup
raw cashews
-
½
cup
water
-
½
clove
garlic
-
½
teaspoon
fresh lemon juice
-
¼
teaspoon
dijon mustard
-
⅛
teaspoon
sea salt
Instructions
- Make the cashew cream by blending all ingredients until smooth and set aside.
- Heat olive oil in a large pan over medium heat, add mushrooms, salt, and pepper, and cook until soft.
- Cook the spaghetti in salted boiling water until al dente, reserving ⅓ cup of pasta water before draining.
- Add wine to the mushrooms and let it reduce for 1 to 2 minutes.
- Stir in minced garlic, then add the cooked pasta and toss.
- Add cashew cream and reserved pasta water to create a light sauce, then mix in half of the fresh herbs.
- Serve immediately, topped with remaining herbs and Parmigiano Reggiano cheese.
Nutrition Facts (estimated)
Servings
2 large servings or 3-4 smaller servings
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
10g
Sodium
300mg
Cholesterol
10mg
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