Farfalle Alla Crema di Aglio
Monday, February 11, 2019
Edit
If the sauce thickens too much as it sits, reconstitute the pasta by adding a little bit of water or nondairy milk. Stir over medium heat until smooth. Adjust seasoning again to taste.
Ingredients:
- 1 pound farfalle
- 1/2 cup finely chopped sun-dried tomatoes
- 2 tablespoons olive oil, divided
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1/2 cup raw cashews or blanched almonds*
- 2 cups water
- 1 tablespoon lemon juice
- 2 teaspoons sea salt
- 1 pound sliced mushrooms
- Freshly ground black pepper
- Chopped fresh Italian parsley, for garnish
Directions:
- Bring a large pot of salted water to a boil. Add farfalle and cook according to package directions. Right before draining, add sun-dried tomatoes to the boiling water. Then drain and return to pot.
- Meanwhile, heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add onions and let cook until soft. Add garlic and cook 1 more minute. Remove from heat. In a blender, combine onions, cashews, water, lemon juice, and salt. Process on high until very smooth, about 2 minutes. Set aside.
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