MUSHROOM PASTA WITH CASHEW CREAM SAUCE

There’s really nothing better than pasta for dinner, and this recipe is my current favourite for pasta. I love the classic pomodoro or pesto sauce as much as anyone else, but I’m partial to this creamy mushroom sauce that calls for shameless bowl licking even after the last noodle is gone.

The cashew sauce is perfect with the mushrooms because it’s so neutral in flavour, and is a great substitute for cheese, butter, and cream. It’s perfect if you’re sensitive to dairy, or just want to make something healthier for kids who won’t eat anything but “cheese” pasta (trust me, they won’t be able to tell the difference!).

While the sauce is what brings this pasta together, the mushrooms are the real heroes. The golden brown, almost-crispy (and definitely not soggy) mushrooms stand out against the creamy sauce, and sautéing them perfectly is of the utmost importance. If you’ve often cooked with mushrooms, and found that they leech tons of water in the pan, prepare to be amazed.

The secret to crispy golden brown mushrooms?

Don’t wash them. Mushrooms are sponges and absorb a ton of water that they’ll later release in the cooking pan. Instead of washing, scrub them clean with a slightly wet paper towel, or better yet – peel them. Yes, we’re peeling mushrooms! It’s a fiddly, painstaking job (that is best reserved for special occasions), but will give you the best sautéed mushrooms you’ve seen in your life. I couldn’t be bothered with peeling mushrooms for simple recipes like this one, so I just used a wet paper towel to wipe them clean.
When sautéing mushrooms, let the oil first heat up in the pan. Once smoking, add the sliced mushrooms evenly and do not stir them. You might think that they’ll burn if you don’t constantly move them; or be tempted to push them around a little bit, but don’t. They’ll just end up releasing water. Let the mushrooms sit for a bit, and then shake the pan to toss them until evenly golden-browned.

Now that we’re in the middle of March, and it’s getting hotter by the day, this mushroom pasta is a perfect no-fuss recipe to make on weeknights. It’s easy to toss together, but it’s also yummy and flexible. There’s ample room to add whatever veggies or herbs you have on hand. If you don’t like cashews, you can just as easily make this with regular dairy cream. Skip the parmesan and you have vegan Alfredo. It’s also one of those dishes that mostly requires pantry staple ingredients, so you don’t have to run out to the grocery store with a long list.

This pasta has the best balance of creaminess, meatiness (from the mushrooms), and bright lemon zingy-ness. It’s a recipe you’ll be making over and over.

MUSHROOM PASTA WITH CASHEW CREAM SAUCE

Serves: 2 large, or 3-4 smaller servings

INGREDIENTS

For the cashew cream:

⅓ cup cashews, soaked for 2 hours
½ cup warm water
1 clove of garlic
½ teaspoon fresh lemon juice
¼ teaspoon mustard
Salt, to taste

For the pasta:

Fettuccine, boiled according to directions + 1 cup reserved pasta water
2 tablespoons extra virgin olive oil
2 cups mushrooms, de-stemmed and thinly sliced
1-2 garlic cloves, minced
⅓ cup cashew cream
A handful of chopped parsley
Salt, black pepper
To serve: parmesan shavings, a squeeze of lemon

INSTRUCTIONS

until smooth and creamy. It should be the consistency of heavy cream - add more water to loosen if required and taste to adjust seasoning.
Cook the pasta in a pot of salted water until al dente. Drain, reserving about 1 cup of the pasta cooking water.
In a large pan, heat the olive oil over medium-high heat, until it starts to smoke. Add the mushrooms evenly across the pan and let it sauté, without stirring, for 3-4 minutes until golden brown. Lightly toss to brown on all sides and sauté for a few more minutes. Season with sea salt and black pepper.
To the mushrooms, stir in the garlic, cooked pasta, a few splashes of the cashew cream and the reserved pasta water, and toss to make a light sauce that evenly coats the pasta. Add half of the chopped herbs and adjust seasoning as per taste.
Serve with the remaining chopped herbs and parmesan shavings on top, with a squeeze of lemon if desired.

*Note:

If you don’t care for cashews or are allergic, you can skip making the cashew cream and just use the same amount of regular dairy cream instead. Make it vegan by omitting the parmesan, and gluten-free by using GF pasta.