Pumpkin Pasta Sauce with Wild Mushrooms

If you've been following lately, you know I've already done a pumpkin sauce, but this one's a little different, so why not try it out? Basically, this sauce calls for cashews and stock, instead of cashews and cashew milk. I gotta say, this version is much creamier than the last. This recipe also leaves out vegan meat. Why indulge in processed foods when you can have lots of fiber-rich, cold-fighting mushrooms?


I didn't change a damn thing. C&C knows what she's doing. She did not specify a pasta. Last time I went with zoodles, tonight I'm all about the sweet potato noodles. Something denser, I think, is better for a creamy sauce like this.



Source: Cilantro & Citronella | Serves: 2 | Time: 25 min


Ingredients

½ cup raw #cashews

2 cups #pumpkin puree, fresh or canned (I did canned)

½ cup vegetable broth (homemade to reduce sodium)

3 cloves of garlic, one whole and two minced, divided

1 tsp salt

2 tbsp EVO (we did truffle-infused EVO)

8 oz mixed #mushrooms (shiitakes, portobellos, oyster)

2 shallots, minced

¼ tsp dried thyme

Pinch of salt and pepper

2 servings of pasta (I did sweet #potato noodles)

Chopped parsley, for garnish


Instructions

Soak the cashews in hot water for 15 minutes until soft. Blend the cashews, pumpkin puree, vegetable stock, one whole clove of garlic and salt in a blender until smooth and creamy.


Cook the pasta according to the package directions. With sweet potato noodles, you just need to saute them in a little bit of EVO for a few minutes.


Heat the olive oil in a large non-stick pan over medium-high heat. Start with the larger varieties of mushroom. Spread them in a single layer in the pan and fry, without stirring, until golden brown – about 2 minutes. Stir and continue frying until golden on the other side. Remove to a plate and continue with the smaller varieties of mushroom. Remove to the plate with the other mushrooms then quickly fry the shallots, 2 minced cloves of garlic and thyme until soft and transparent. Combine with the fried mushrooms and sprinkle over some salt and pepper.


Toss the pasta with the pumpkin sauce and fried mushrooms, reserving some mushrooms to decorate the top if you wanna be fancy. Sprinkle parsley over each bowl.

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