Artichoke & Shitake Pasta with Creamy Butternut Squash Tomato Sauce

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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.

Shitakes, chopped
Artichoke hearts, chopped
Butternut squash tomato sauce
Cashew cream (see recipe below)
Rigatonis
Basil, chiffonade

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.

Lemon & Cream Spaghetti with Mushrooms

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Tonight is spaghetti night in our house. I make a big bowl of spaghetti and everyone gets to decide what they want with it. This was my bowl and it is by far one of my favorite things to make.

serves 2

Spaghetti, enough for one person
1 small onion
12 mushrooms
3/4 cup cashew milk (homemade is best)
The juice of 1 lemon
Lemon zest for garnish
Fresh cracked pepper for garnish

Get the spaghetti going.

Slice the onions and cook in a sauté pan with 3 tablespoons of water until softening.

Slice the mushrooms and add to the onions. When they look cooked, add the cashew milk and lemon juice. Use tongs to toss around. The cashew milk will start to thicken just slightly.

Add the spaghetti to the mixture and toss to coat. Zest a lemon over the top for garnish and top with freshly ground pepper. Enjoy!