Farfalle + Mushrooms in a Garlic Cream Sauce

• 1 lb farfalle pasta
• 1 tbs salt
• 1/2c sun-dried tomatoes, finely chopped (dry, not in oil)

Garlic Cream Sauce:

• 2 tbs olive oil
• 1 onion, large, chopped
• 4 garlic cloves, minced
• 1/2 cup raw cashews
• 2 cups of water
• 1 tbs lemon juice
• 1 tsp sea salt (+more to taste)

Mushrooms:

• 1 lb baby portobello or shiitake mushrooms, sliced
• salt and pepper, freshly ground
• 2 tbs Italian parsley, chopped, for garnish

Directions:

Pasta:

1. Cook farfalle pasta as directed (add 1T salt to water)
2. Right before draining, add the sun-dried tomatoes.
3. Drain and return to the pot

Garlic Cream Sauce:

1. Heat 1 tbs olive oil in a medium skillet over medium-heat.
2. Add onion and cook until soft (approx. 5 min).
3. Add garlic and cook for 1 minute more.
4. Add to a blender, along with cashews, water, lemon juice, and salt.
5. Process on high until smooth.

Mushrooms:

1. In a large pot or skillet, heat 1 tbs olive oil over medium-heat.
2. Add mushrooms, season with salt and pepper.
3. Cook until soft and lightly browned.

Bringing it All Together:

1. Add cream sauce to mushrooms and reduce heat to low.
2. Cook 1-2 minutes, stirring occasionally until warmed all the way through.
3. Add sauce to pasta and toss to coat.
4. Season with salt and pepper.
5. Toss & garnish with parsley.
6. Serve immediately.