Herby Mushroom Garlic Pasta
savory cashew cream
⅓ cup raw cashews + ½ cup water
½ clove garlic
½ teaspoon fresh lemon juice
¼ teaspoon dijon mustard
⅛ teaspoon sea salt
2 tablespoons extra-virgin olive oil
16 ounces cremini mushrooms, de-stemmed and sliced (oyster mushrooms are also a delicious wintry addition to this)
8 ounces spaghetti, plus ⅓ cup reserved pasta water
2 garlic cloves, minced
¼ cup dry white wine (such as chardonnay or pinot grigio)
⅓ cup cashew cream
⅓ cup chopped fresh tarragon
⅓ cup chopped fresh chives
balsamic vinegar, to taste
Sea salt and ground black pepper, to season
To make the cashew cream, blend raw cashews, water, garlic, lemon, dijon mustard, and salt in a high speed blender until smooth. When done, it should have the consistency of heavy cream. Add salt to taste and set aside.
In a large pan heat the olive oil oil over medium heat, add the mushrooms along with a few generous pinches of salt and pepper, and cook until soft and wilted. Stir occasionally for about 8 to 12 minutes.
Meanwhile, cook the pasta in salted boiling water 1 minute short of the package directions, until al dente. Before draining, reserve ⅓ cup of the starchy pasta water.
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 balsamic vinegar drizzled on top.