Artichoke & Shitake Pasta with Creamy Butternut Squash Tomato Sauce


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)
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.

Creamy Butternut Squash Pasta Dinner


Creamy Cashew Ricotta + Butternut Squash = Fantastic


I love finding beautiful butternut squash in the markets all winter long. My goal is to come back home and figure out what to make out of them. Yesterday I steamed one that yielded about 2 cups and came up with this meal for our dinner tonight. This mixture would also be great layered in lasagna but I was just not in the mood for a lasagna ordeal today!

Butternut Squash Cashew Ricotta
1 cup steamed and mashed butternut squash
2 cups raw cashews *
2 shallots
2 cloves of garlic
1 leek
The juice of 1/2 lemon
3 tablespoon nutritional yeast (nooch)
Fresh nutmeg, 5 or 6 scrapes on a rasp
Pinch of salt
Filtered water

Prep the squash and steam until soft. Drain and mash. Use 1 cup for this recipe and save the rest for another day.

* If you don’t have a Vitamix, soak the cashews overnight.

Clean the leek. Coarsely chop the leek, shallots and garlic. Water or oil sauté the vegetables until soft.

Place the raw cashews into the Vitamix, processor, or blender and just cover with water. Add the lemon juice, nooch, a few scrapes of fresh nutmeg and a pinch of salt. Blend until the mixture looks like creamy ricotta. Add the sautéed leeks mixture and butternut squash. Blend again for another minute or so until incorporated.

Creamy Butternut Squash Pasta Dinner
Butternut squash cashew ricotta
Tomato sauce
Macadamia nuts, for garnish

Boil up some pasta. Drain and add back to the pot with the creamy butternut squash mixture and tomato sauce. Bring to heat and then serve.

To make it pretty, scrap a macadamia nut on a rasp over the bowl of pasta. Enjoy!

Lemon & Cream Spaghetti with Mushrooms


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!

Rice Bowls: Cannellini Beans & Spinach with Creamy Butternut Squash Sauce


This week I turned a big butternut squash into quinoa pilaf, brownies, and this delicious creamy sauce which I absolutely LOVE. I like to eat it over pasta and pour it over broccoli. It also makes a great sauce for a basic plate of good food.

Brown rice
Cannellini beans
Steamed spinach

Creamy Butternut Squash Sauce (makes about 1 cup)
1 cup cooked butternut squash
1 cup cashew milk
1 tablespoon freshly squeezed lemon juice
1 clove of garlic
Salt, a pinch
Fresh mixed pepper, to taste

Place all ingredients into the blender and process until smooth and creamy.

Make the rice. Heat the beans. Steam the spinach. Warm the sauce. Pile it all up into a big bowl and enjoy!