Mushroom and Cashew Pasta Recipe: Quick and Simple

Despite inflation affecting everyone, this recipe proves that delicious and satisfying meals don’t have to break the bank. Looking for a delicious and nutritious pasta recipe that’s easy to make and packed with flavor? Look no further than this creamy mushroom and cashew pasta! With sautéed button mushrooms, caramelized onions, and a rich, velvety sauce made from soaked cashews and vegetable broth, this dish is both satisfying and nourishing. Plus, it’s vegan and gluten-free, making it a perfect option for those with dietary restrictions. So grab your ingredients and let’s get cooking!

Ingredients

• 11 ounces (300g) of Casarecce pasta
• 8.5 fluid ounces (25cl) of vegetable broth
• 1 tablespoon of apple cider vinegar
• 3.5 ounces (100g) of cashews
• 1 onion
• 11 ounces (300g) of button mushrooms
• 1.7 fluid ounces (5cl) of olive oil
• 1/4 bunch of tarragon
• Fine grey salt
• Coarse grey salt
• Ground black pepper

Instructions

• The day before making the pasta dish, put the cashews in a bowl and cover them with vegetable broth. Put the bowl in the refrigerator and let the cashews soak overnight.
• Fill a large pot with water and put it on the stove to boil. While the water is heating up, peel the onions and chop them into small pieces.
• Clean the mushrooms by washing them with water and cutting off the stems. Slice the mushrooms into small pieces. Heat a large frying pan or wok over medium-high heat and add the olive oil. Once the oil is hot, add the chopped onions and sliced mushrooms to the pan. Cook the mixture, stirring occasionally, until the onions are translucent and the mushrooms are browned.
• When the water is boiling, add the pasta to the pot. Stir the pasta and let it cook for 10 minutes. While the pasta is cooking, continue to stir the onion-mushroom mixture in the frying pan.
• In a blender, add the soaked cashews, vegetable broth, apple cider vinegar, salt, pepper, and tarragon leaves. Blend the ingredients until the mixture is smooth and creamy. Pour the cashew cream into the frying pan with the onion-mushroom mixture. Add a ladleful of the pasta cooking water to the pan and stir everything together. Keep the pan warm over low heat.
• Once the pasta is cooked, turn off the heat and drain the pasta. Add the pasta to the frying pan with the mushroom sauce. Toss the pasta in the sauce until it is coated evenly. Serve the pasta immediately, while it’s still hot.

Tips

• Soak the cashews in vegetable broth overnight for maximum creaminess.
• Use a wide pan or wok for sautéing the onions and mushrooms to ensure they cook evenly.
• Don’t skimp on the seasoning! Use both fine and coarse grey salt to enhance the flavors of the dish.
• To make the sauce extra smooth, blend the cashew mixture in a blender until completely smooth.
• Reserve some pasta cooking water to add to the sauce for a silkier texture and to help the sauce cling to the pasta.

This mushroom and cashew pasta recipe is not only delicious but also a healthy option for athletes. It combines nutritious ingredients that contribute to a well-rounded diet. The mushrooms provide plant-based protein and fiber, promoting satiety and muscle recovery. Cashews are rich in healthy fats and nutrients like magnesium and zinc, which are important for energy and muscle regeneration.

Additionally, this recipe is dairy-free and meat-free, making it a vegan and lighter option. Whole wheat pasta provides complex carbohydrates for sustained energy, and the vegetable broth adds flavor without adding extra fat.

With its rich and creamy sauce, hearty mushrooms, and crunchy cashews, this vegan mushroom and cashew pasta is sure to become a new favorite. And with its affordable ingredients, it’s a budget-friendly option that won’t sacrifice flavor or nutrition. Give it a try and see for yourself!