Ingredients

The following ingredients have 4 Servings
  • 6 ounces dried rotini pasta (or your favorite type of pasta)
  • 1/2 cup raw cashews, (soaked 4 to 8 hours and drained)
  • 3/4 cup vegetable broth (divided)
  • 3 tablespoons olive oil, (divided)
  • 1 pound cremini mushrooms, (cleaned and coarsely chopped)
  • 1 large onion, (diced)
  • 1/4 cup dry sherry
  • 1 tablespoon finely chopped fresh rosemary
  • 1 tablespoon all-purpose flour
  • 2 tablespoons soy sauce
  • 1 1/2 teaspoons red wine vinegar
  • Salt and pepper to taste

Instruction

  • Bring a medium pot of water to a boil and add the pasta. Cook the according to package directions, then drain it into a colander. Return the pasta to the pot and toss with a dash of olive oil.
  • While the pasta cooks, place the cashews and 1/2 cup of vegetable broth into a blender and blend until smooth. Set aside.
  • Coat the bottom of a large pot with 2 tablespoons of olive oil and place it over medium heat. Add the mushrooms in an even layer. Cook until they're browned on the bottoms, about 5 minutes, then flip and cook about 5 minutes more on the opposite sides. Transfer the mushrooms to a plate.
  • Add the remaining tablespoon of oil to the pot. When oil is hot, add the onion, and sauté until soft and translucent, about 5 minutes.
  • Return the mushrooms to the pot, and add the sherry and rosemary. Bring everything to a simmer and allow it to cook until most of the liquid has cooked off, about 4 minutes. Add the flour to the pot and stir to form a paste that coats the mushrooms. Add the remaining 1/4 cup of broth, soy sauce and red wine vinegar to the pot. Bring the mixture to a simmer and allow it to cook for 5 minutes, stirring occasionally. Stir in the cashew mixture and pasta, and cook just a minute or two longer, until heated throughout.
  • Remove the pot from the heat and season with salt and pepper to taste. Garnish with some fresh parsley if you like. Serve.