Ingredients: 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] Instructions:
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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