Vegan Toasted Mushroom Macaroni

Ingredients

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Mushrooms

  White, raw

  2 cup, pieces or slices or 140g

• Parsley

  Raw

  ¼ cup or 15g

• Garlic

  Raw

  1 cloves, minced or 3g

• Oregano

  Spices, dried

  1 tsp, leaves or 1g

• White wine

  Alcoholic beverage, table

  4 fl oz or 118g

• Smart balance light buttery spread

  Margarine-like spread

  1 tbsp or 14g

• Macaroni

  Dry, enriched

  8 ½ oz or 241g

• Vegetable Broth

  From bouillons. Low sodium

  2 cup or 480g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Cashew nuts

  Nuts, raw

  ½ cup or 69g

Directions

1. Soak raw cashews in water overnight, then drain and rinse.
2. In a food processor or high-quality blender, add the cashews and just enough water to cover. Blend until smooth.
3. Heat a large heavy pan over high heat and add 1/4 of the olive oil. Sauté the mushrooms for 2-3 minutes until browned but not fully cooked.
4. Reduce heat and add parsley, minced garlic, and oregano. Cook for another minute, then add wine and simmer for 3-5 minutes. Remove from pan and set aside.
5. Place the remaining olive oil and butter in the pan on high heat. Add the macaroni, stirring constantly until the pasta browns slightly, about 5 minutes.
6. Pour in vegetable stock and bring to a boil. Reduce heat and simmer uncovered until pasta is just tender, about 10 minutes.
7. Stir in the mushroom mixture and cashew cream. Cook for a few minutes to combine flavors. Remove from heat and season with salt and black pepper. Enjoy!