Foraged Mushroom & Herb Blend with A Vegan Cashew Cream Sauce

Serving Size: 2-3

Ingredients:

½ lb. Pappardelle's Foraged Mushroom & Herb Blend
2 tablespoons Extra-Virgin Olive Oil
1-½ cups mushrooms
2 cloves garlic, chopped
2 tablespoons thyme leaves, finely chopped (plus additional for garnish)
1/3 cup chives, finely chopped (plus additional for garnish)
3 tablespoons parsley, finely chopped (plus additional for garnish)
2 oz. fresh basil leaves

Cashew Cream Sauce
1 tablespoon extra virgin olive oil
1 onion, diced
1 cup cashews
1 clove garlic
2 tablespoons lemon juice
1 tablespoon soy sauce
¾ cup vegetable stock
Salt & pepper, to taste

Instructions: 

1. To make the cashew cream sauce, heat 1 tbsp. olive oil in a skillet on low heat. Cook onions until starting to soften, about 2-3 minutes. Transfer to a food processor, along with remaining sauce ingredients and blend until smooth and creamy. Add a little water or milk if needed to get pouring cream consistency.
2. Heat 2 tbsp. olive oil in a large skillet on medium heat. Cook mushrooms until starting to soften, about 3 minutes. Add garlic and thyme and continue to cook for 1 more minute. Set aside 1/3 of cooked mushroom mixture (used for garnish).
3. Add cashew cream sauce to mushrooms in the pan. Bring to a gentle simmer. Turn off heat and stir through chives and parsley.
4. Meanwhile, cook pasta in 6-8 quarts of boiling salted water until al dente, about 10-12 minutes. Drain, reserving 1/3 cup pasta water. Stir pasta water into sauce.
5. Divide pasta between serving bowls. Spoon over cashew cream sauce and garnish with mushrooms, chives, parsley, and basil leaves. Enjoy!

    HAVE WE MET?