Toasted Mushroom Macaroni

Ingredients

• Cashew nuts

  Nuts, dry roasted, without salt added

  ½ cup, halves and whole or 69g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Mushrooms

  Brown, italian, or crimini, raw

  2 cup sliced or 144g

• Parsley

  Raw

  ¼ cup or 15g

• Garlic

  Raw

  3 cloves, minced or 9g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• White wine

  Alcoholic beverage, table

  1 ⅔ fl oz or 49g

• Butter

  Unsalted

  1 ½ tbsp or 21g

• Macaroni

  Whole-wheat, dry

  9 oz or 255g

• 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

• Parsley

  Raw

  ¼ tbsp or 0.9g

Directions

1. Cashew Cream: Soak 1/2 cup raw cashews in water overnight, drain and rinse.
2. In a food processor or very good blender, pour in cashews and just cover with water. Blend until smooth.
3. Pasta: Heat a large heavy pan over high heat and add 1 tbsp olive oil.
4. Sauté the mushrooms 2-3 minutes, until brown, but not completely cooked.
5. Reduce heat and add parsley, garlic, and oregano. Cook for another minute or so.
6. Add wine and simmer 3-5 minutes.
7. Remove contents from pan and set aside.
8. Place the remaining olive oil, and butter in the pan on high heat.
9. Add the macaroni, stirring constantly until pasta browns slightly- about 5 minutes.
10. Pour in vegetable stock and bring to a boil.
11. Reduce the heat and simmer uncovered until pasta is just tender- about 10 minutes.
12. Stir in the mushroom mixture and cashew cream and cook for a few minutes to let everything come together.
13. Remove from heat and stir in salt, and black pepper.
14. Garnish with parsley and enjoy!

Similar Foods

• Toasted Mushroom Macaroni
• Vegan Toasted Mushroom Macaroni
• Creamy Mushroom Macaroni
• Vegan Mushroom-Cashew Toast
• Mushrooms on Toast with Garlic and Thyme
• Tuscan Mac & Cheese