Toasted Mushroom Macaroni

Ingredients

• Cashew nuts

  Nuts, dry roasted, without salt added

  ½ cup, halves and whole or 69g

• 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

  3 cloves, minced or 9g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• White wine

  Alcoholic beverage, table

  1 ⅔ fl oz or 49g

• Butter

  Unsalted

  1 ½ tbsp or 21g

• Macaroni

  Dry, enriched

  9 oz or 255g

• Vegetable Broth

  From bouillons. Low sodium

  2 cup or 480g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Parsley

  Raw

  ¼ tbsp or 0.9g

Directions

1. Soak 1/2 cup raw cashews in water overnight, drain and rinse.
2. In a food processor, blend soaked cashews with just enough water to cover until smooth.
3. Heat 1 tbsp olive oil in a large pan over high heat. Sauté mushrooms for 2-3 minutes until browned.
4. Reduce heat. Add parsley, garlic, and oregano, cooking for another minute.
5. Add wine and simmer for 3-5 minutes.
6. Remove mushroom mixture from pan and set aside.
7. In the same pan, add remaining olive oil and butter. Brown the macaroni for about 5 minutes, stirring constantly.
8. Pour in vegetable stock and bring to a boil. Simmer until pasta is just tender, about 10 minutes.
9. Stir in the mushroom mixture and cashew cream. Cook for a few minutes to combine flavors.
10. Remove from heat. Stir in salt and black pepper. Garnish with parsley.

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