A dairy-free cream sauce thanks to cashew nuts. The cashews blend beautifully into a cream sauce that’s healthy and so versatile. You can use it for pasta, on baked potato or fries, on a cauliflower steak or cauliflower mash, or on a nice grilled piece of sourdough garlic bread. For the purpose of this recipe, I will focus on pasta, as most likely, that’s how it’s going to be used.
I like to use miso paste for more flavor. Miso is a fermented soybean paste. It comes in white or dark color. The white is milder and fermented for a shorter period and works in both sweet and savory dishes. The darker paste, usually called red or brown, has a stronger flavor and can sometimes be spicy. Both work in this dish. But I usually go for the light or white miso as then it’s more likely my kids will eat it. If you don’t have it, don’t worry. The sauce will also be delicious without.
For the pasta, I use either spelt pasta from Natureland or any gluten-free pasta I can find.
Dairy-Free Mushroom Cream Pasta
Cook Time: 20min
|prep Time: 10min
| total Time: 30min
| servings: 4
1 cup (140g) raw cashews, soaked for 3 hours
2 tablespoons avocado or olive oil
1/2 cup (65g) diced onion
3 garlic cloves, minced
250g button or shiitake mushrooms, quartered (if small just slice in half)
1/2 teaspoon salt (use slightly more if not using the miso)
1/2 teaspoon black pepper
1 tablespoon finely chopped fresh rosemary
2 tablespoons light miso (optional)
2 cups (200g) gluten-free pasta
2 cups (80g) tightly packed fresh spinach, roughly chopped if leaves are large
Heat the oil in a medium-sized frying pan over medium heat, then add the onion and sauté until translucent, about 5 minutes. Add the garlic and fry just until fragrant, about 30 seconds. Add the mushrooms with the salt and pepper, and sauté for 5 minutes. Then add the rosemary and continue to sauté for another 5 minutes. The mushrooms will be nicely browned.
Remove the pan from the heat and transfer half the mushrooms mixture to a blender, keeping the rest of the mushrooms in the pan. Drain the cashews and add to the blender with 1 cup (250ml) warm water and the miso if using. Blend until smooth. Taste and add salt and pepper to taste. If too thick add a little more water.
Meanwhile, prepare your pasta as per package instructions.
2 minutes before the pasta is ready, re-heat the pan with the reserved mushrooms and add the spinach, sautéing briefly until wilted. Once the pasta is al dente, drain and pour it into the pan with the mushroom pan, followed by the mushroom sauce. Stir until all is warm and serve with fresh chopped rosemary sprinkled on top.