This Garlic Herb Mushroom Pasta feels elevated, but it's quick enough to make on a weeknight. If you're not vegan, feel free to use regular cream in place of the cashew cream.
Author: Jeanine Donofrio
Recipe type: Main dish
Serves: 2 large servings or 3-4 smaller servings.
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 (below)
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 (this makes extra)*
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
Make the cashew cream by blending all ingredients in a high speed blender until smooth. Set aside. (note: it’s not going to be very thick, it should be the consistency of half & half or heavy cream).
In a large pan heat the olive oil oil over medium heat. Add the mushrooms, a few 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 short of the package directions, until al dente. 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 in the garlic, then the cooked pasta and toss. Add a few splashes of the cashew cream and a few splashes of the pasta water and toss to create a light sauce. Add half of the fresh herbs and season to taste. Serve immediately with remaining fresh herbs and Parmigiano Reggiano cheese on top.
To make this vegan, skip the cheese and and serve with a few drizzles of balsamic vinegar.
Change up the herbs: rosemary and/or sage would be delicious here, but add those heartier herbs to the pan as you add the mushrooms so that they'll cook more than the softer herbs.
Recipe by Love and Lemons at https://www.loveandlemons.com/herb-garlic-mushroom-pasta/