Categories: Pasta
Ingredients
- 1/2 cup roasted unsalted cashews
- 1 tbsp. fresh lemon juice
- 2 tbsp. olive oil
- 1 yellow onion, chopped
- 2 cups cremini mushrooms, quartered
- 2 cups shiitake mushrooms, stemmed and quartered
- 3/4 tsp sea salt
- 2 garlic cloves, minced
- 2 tbsp. unsalted tomato paste
- 1 tsp ground caraway
- 1/2 cup dry white wine
- 1 cup vegetable broth
- 2 tsp paprika
- 1/2 tsp black pepper
- 1/4 cup chopped fresh dill
- 8 oz. whole-grain bow-tie pasta
Directions
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In a blender, combine cashews, lemon juice and 1/2 cup hot water. Blend until smooth, scraping down sides. Set aside.
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In a large skillet on medium, heat oil. Add onion and saute, stirring frequently, until softened, about 4 minutes. Add mushrooms and salt and saute until liquid is evaporated and mushrooms begin to brown, about 3 minutes. Add garlic and saute until fragrant, about 45 seconds.
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Reduce heat to medium-low; stir in tomato paste and caraway. Cook, stirring constantly, for 1 minute. Add wine; cook, scraping up browned bits from bottom of pan, until liquid is reduced by half, about 1 minute. Add broth, paprika and pepper. Reduce heat to low; cover and cook for 10 minutes. Stir in cashew mixture and 3 tbsp. dill; heat through.