Ingredients
The following ingredients have 4 Servings
- For the parm:
- ⅔ cup raw cashews
- 1⁄4 cup nutritional yeast
- 1 teaspoon salt
- For the pasta:
- 1 pound fettuccine
- 1 1⁄2 cups raw cashews, soaked in hot water for 20 minutes
- 1 cup water
- 1 teaspoon apple cider vinegar
- 1 tablespoon lemon juice, plus 2 teaspoons
- 1 cup finely chopped onion
- 2 tablespoons olive oil
- 2 large portobello mushrooms, thinly sliced
- 4 cups thinly sliced cremini mushrooms
- 4 garlic cloves, minced
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 cup dry white wine
- 2 tablespoons finely chopped fresh basil
- 1 teaspoon dried parsley
- 4 cups packed baby spinach
- 1 cup low-sodium vegetable stock
Instruction
- For the parm, in a food processor, combine all ingredients and process until a fine meal is formed. Store in a jar in fridge for up to 3 weeks.
- For the pasta, in a large pot bring salted water to a boil. Cook pasta until al dente according to package instructions. Drain, but do not rinse.
- Meanwhile, drain and rinse cashews. Into a high-powered blender add cashews, water, vinegar, and 1 tablespoon lemon juice. Blend until very smooth.
- In a large pan over medium heat, sauté onion in olive oil for 2 minutes until just softened. Add mushrooms and cook for 4 minutes. When mushrooms are half-cooked and start to release some moisture, stir in garlic, salt, and pepper and cook for 4 minutes. Once mushrooms have shrunk and released most of their moisture, add white wine and simmer for 7 minutes until most of liquid has reduced.
- Reduce heat to medium-low, stir in basil and parsley, and cook for another minute. Stir in cashew cream and spinach, and slowly stir in stock. Cook for 4 minutes until spinach is wilted, add pasta to pan, toss to combine, and cook for 3 more minutes. Serve immediately and add parm on top to taste.
