Garlic Herb Mushroom Pasta

Womenscorner Desk
November 11, 2020

Ingredients :

- 2 tablespoons extra-virgin olive oil

- 16 ounces cremini mushrooms, de-stemmed and sliced

- 8 ounces Spaghetti, plus ⅓ cup reserved pasta water

- 2 garlic cloves, minced

- ¼ cup dry white wine (such as chardonnay or pinot grigio)

- ¼ to ⅓ cup cashew cream

- ⅓ cup chopped fresh tarragon

- ⅓ cup chopped fresh chives

- ⅓ cup shaved Parmigiano Reggiano cheese

- Sea salt and freshly ground black pepper

- savory cashew cream

- ⅓ cup raw cashews + ½ cup water (or skip this mixture and use regular cream)

- ½ clove garlic (a small one)

- ½ teaspoon fresh lemon juice

- ¼ teaspoon dijon mustard

- ⅛ teaspoon sea salt

Method : Make the cashew cream by blending all ingredients during a high speed blender until smooth. Set aside. (note: it’s not getting to be very thick, it should be the consistency of half & half or heavy cream). In a large pan heat the vegetable oil oil over medium heat. Add the mushrooms, a couple of generous pinches of salt and pepper, and cook until soft and wilted, stirring occasionally, about 8 to 12 minutes. Meanwhile, cook the pasta in salted boiling water 1 minute in need of the package directions, until hard . Reserve ⅓ cup of the starchy pasta water before draining.

To the mushrooms, add the wine. Stir and let it reduce for 1 to 2 minutes. Stir within the garlic, then the cooked pasta and toss. Add a couple of splashes of the cashew cream and a couple of splashes of the pasta water and toss to make a light-weight sauce. Add half the fresh herbs and season to taste. Serve immediately with remaining fresh herbs and Parmigiano Reggiano cheese on top.

Read More : What’s Your Love Style?