1 ¼ Box, Barilla Orecchiette
12 oz Cashews
14 oz, Water
¾ Cup, Diced Shallots
3 Tbsp, Extra virgin olive oil, divided in half
¾ Lb. Mixed mushrooms
4 garlic cloves, chopped
Sea salt and Black pepper to taste
¼ Cup, Parsley Micro Greens [or chopped Italian parsley]
Bring a large pot of water to a boil
Combine the cashews and water in a bowl and soak for 30 minutes
Blend the cashews and water until completely smooth and creamy
In a large skillet saute the shallots in half the olive oil for 3-4 minutes or until opaque
Add the cashew cream and bring to a simmer
In a separate skillet saute the garlic in remaining olive oil for 1 minute, add the mushrooms and season with salt. Let the mushrooms simmer and become naturally creamy. Season to with salt and pepper.
Cook the pasta according to the directions, reserve 1 ¾ cups of the pasta cooking water and add to the skillet with the sauce. Bring to a simmer.
Drain the pasta and combine with the sauce.
Top with mushroom and parsley
Recipe and photo courtesy of Barilla
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