** makes 4 servings


400 g brown rice fettuccine noodles

1 1/2 C raw cashews (soaked for 3 hours minimum)

1 C wat

1 tsp apple cider vinegar

1 tbsp lemon juice

1 C finely chopped white onion

2 large portobello mushroom caps, thinly sliced

4 C thinly sliced cremini mushrooms

4 C fresh baby spinach

4 garlic cloves, minced

1 C vegetable stock

1/2 C dry white wine

2 tbsp olive oil

1 tsp dried parsley

2 tbsp fresh basil, finely chopped

1/2 tsp sea salt

1/2 tsp ground pepper

Bring a large pot of salted water to a boil. Cook noodles to al dente. If using brown rice pasta you will need to rinse the noodles when draining to keep the firm texture. Just before adding them to the sauce you can rinse them again with cold water to prevent sticking.

Meanwhile, rinse and drain cashews from the soaking water and add to a high-powered blender along with water, apple cider vinegar, and lemon juice. Blend until very smooth.

In a large pan over medium heat sauté onion in olive oil for 2 minutes until soft and fragrant.

Then add mushrooms and cook for 4 minutes. When mushrooms are half cooked and start to release some moisture, stir in minced garlic, sea salt, and ground pepper and cook for another 3-4 minutes.

Once mushrooms have shrunk and released all their water, add in white wine and simmer for 7 minutes. Reduce heat to medium-low and stir in fresh basil and dried parsley and cook for another minute.

Then stir in the cashew cream, spinach, and slowly stir in 1 cup of vegetable stock. Stirring for about 4 minutes.

Add noodles to the pan and toss to combine everything well and coat noodles in sauce for 3 minutes.

Serve immediately. OPTION to add vegan parmesan cheese on top and more ground pepper or sea salt as desired.


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