Have you ever been so hungry for pasta that you just threw a bunch of stuff in a pan and it turned out perfect? Do these days also coincide with the days you say to yourself, “meh, I’m not going to measure anything; it’s not like this is going to be the best dish EVER.”
Welp, that’s pretty much the only time I happen to make perfect meals.
And I suppose it makes sense: When we’re relaxed, creativity flows easily and all the crazy ideas we might typically brush off as unnecessary risks look more like tiny adventures. This is definitely true when I’m fiddling around in my pantry on a Wednesday night with a growling tummy and an impossible agenda: I want quick, I want easy, and I want it dripping with umami perfection. Quick and delicious don’t always go hand in hand, but when they do, it feels like Christmas. And ironically, this meal came just in time for my post-holiday detox: Nutritious and light(er than pastas made with traditional cream sauce), but also hearty enough to keep me going through the cooler days leading up to the new year.
A note of caution: I didn’t measure anything for this recipe besides the cashews, so this is my best guess at approximates. I will play around with it and have a solid recipe up eventually – but do try this recipe anyways. and let me know your thoughts. It’s an excellent opportunity to use your senses, your intuition, and trust your own sense of taste and aroma. You can’t really screw this one up. If the flavors seem off, simply add more or less of this or that to your personal taste.
Happy adventuring!
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Creamy Mushroom Pasta with Garlic and Thyme (gluten-free, dairy-free, vegan)
Ingredients:
1 container baby bella mushrooms
1/2 small red onion
3-4 cloves garlic
1 Tbs Olive oil
1 cup raw cashews, soaked in hot water for ten minutes
1 Tbs lemon juice
1 tsp apple cider vinegar
1 tsp maple syrup
2 Tbs nutritional yeast
1-2 tsp fresh thyme
2-3 cups cooked gluten-free pasta
Salt and pepper to taste
Almond milk as needed to thin and sundried tomatoes for garnish
Instructions:
Sauté onions, mushrooms and garlic in olive oil on medium-high heat until fragrant and browned, 5 – 7 minutes or so. Turn heat to medium-low and cook until caramelized (you may have to add a tablespoon or two of water to keep the mixture from sticking). Scoop 1/4 cup of the onion and mushroom mixture into the bed of a high-speed blender. Add cashews, half of the soaking water, lemon juice, vinegar, maple syrup, nutritional yeast, salt and pepper to taste and blend until smooth and creamy. Pour sauce into pan with remaining mushrooms and onion mixture, add cooked pasta, and cook on medium-low until warmed through. Sprinkle with thyme. Thin as needed with almond milk, season with salt and pepper, sprinkle with more thyme, and devour immediately, preferably with a glass of dry white wine and good gluten-free bread. Serves two to three people.
