Garlic Herb Mushroom Pasta

• servings: 4 servings
• active time: 5 minutes
• total time: 25 minutes

Ingredients

2 tablespoons extra-virgin olive oil

16 ounces cremini mushrooms, de-stemmed and sliced

8 ounces Spaghetti, plus ⅓ cup reserved pasta water

2 garlic cloves, minced

¼ cup dry white wine (such as chardonnay or pinot grigio)

¼ to ⅓ cup cashew cream (below)

⅓ cup chopped fresh tarragon

⅓ cup chopped fresh chives

⅓ cup shaved Parmigiano Reggiano cheese

Sea salt and freshly ground black pepper

⅓ cup raw cashews + ½ cup water (or skip this mixture and use regular cream)

½ clove garlic (a small one)

½ teaspoon fresh lemon juice

¼ teaspoon dijon mustard

⅛ teaspoon sea salt

Directions

Make the cashew cream by blending all ingredients in a high speed blender until smooth. Set aside. (note: it’s not going to be very thick, it should be the consistency of half & half or heavy cream).

In a large pan heat the olive oil oil over medium heat. Add the mushrooms, a few generous pinches of salt and pepper, and cook until soft and wilted, stirring occasionally, about 8 to 12 minutes.

Meanwhile, cook the pasta in salted boiling water 1 minute short of the package directions, until al dente. Reserve ⅓ cup of the starchy pasta water before draining.

To the mushrooms, add the wine. Stir and let it reduce for 1 to 2 minutes.

Stir in the garlic, then the cooked pasta and toss. Add a few splashes of the cashew cream and a few splashes of the pasta water and toss to create a light sauce. Add half of the fresh herbs and season to taste. Serve immediately with remaining fresh herbs and Parmigiano Reggiano cheese on top.