I love my weekly mushroom lunches. Today, I defrosted a serving of my butternut squash tomato sauce, mixed in a little cashew cream, added in a few artichokes and tossed it all together with big fat rigatonis. I also found some gorgeous, local basil at Whole Foods for a lovely garnish.
This is a non-recipe recipe. I don’t know how much I used exactly so you have to figure out the portions for how ever many you are serving.
Artichoke hearts, chopped
Butternut squash tomato sauce
Cashew cream (see recipe below)
Get the pasta going.
Place the shitakes in a nonstick skillet. Cook on medium heat until the shitakes begin to sweat and smell good. Add the artichoke hearts and a bit of tomato sauce and cashew cream. When it looks nice and creamy, adding more of either if necessary, lower the heat.
Add the pasta and toss well. Garnish with basil. Enjoy!
Cashew Cream (makes about 1 cup)
1/2 cup raw cashews
1 cup filtered water
The zest of about half a lemon
The juice of half a lemon
2 tablespoons nutritional yeast (nooch)
1 small clove of garlic
Place all ingredients into the Vitamix. Soak the cashews if you don’t have a Vitamix. Let it rip until super smooth. Store in an airtight container.