Vegan Toasted Mushroom Macaroni

Ingredients

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Mushrooms

  White, raw

  2 cup, pieces or slices or 140g

• Parsley

  Raw

  ¼ cup or 15g

• Garlic

  Raw

  1 cloves, minced or 3g

• Oregano

  Spices, dried

  1 tsp, leaves or 1g

• White wine

  Alcoholic beverage, table

  4 fl oz or 118g

• Smart balance light buttery spread

  Margarine-like spread

  1 tbsp or 14g

• Macaroni

  Dry, enriched

  8 ½ oz or 241g

• Organic Vegetable Stock

  Low Sodium - Trader Joe's

  2 cup or 480g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Cashew nuts

  Nuts, raw

  ½ cup or 69g

Directions

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

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