½ cup of Southern Grove Unsalted Deluxe Whole Cashews, soaked for 2 hours and drained
1 small roasted sweet potato, skin removed*
⅔ cup water
2 cloves garlic
1 Pueblo Lindo Chiles Chipotle Pepper (can add one more if you like extra spice!)
⅛ teaspoon nutmeg
½ teaspoon Stonemill Sea Salt Grinder, plus more to taste
Freshly ground Stonemill Ground Black Pepper
3 cups of liveGfree Gluten Free Organic Brown Rice & Quinoa Penne
1/2 tablespoon SimplyNature Organic Extra Virgin Olive Oil
1 cup sliced baby bella mushrooms
1/4 teaspoon Stonemill Garlic Powder
Freshly ground Stonemill Sea Salt Grinder & Stonemill Ground Black Pepper, to taste
Sage or parsley, whatever you prefer


1.Make sure you soak the cashews in 4 cups of water for at least 2 hours, otherwise you can place them large bowl, then add 4 cups boiling water and let the cashews soak in the hot water for approximately 45 minutes to speed up the process.
2.Once ready to make the pasta sauce: add drained cashews, roasted sweet potato, water, garlic, chipotle chile pepper, nutmeg, salt and pepper to a high powered blender. Blend until a thick sauce comes together, adding a tablespoon or two more of water, if necessary to help blend. Taste and adjust seasonings as necessary. Set aside for later.
3.Boil the pasta according to the directions on the package. Drain pasta, then transfer back to pot.
4.While the pasta is boiling, sauté your mushrooms: add olive oil to a skillet and place over medium heat. Add mushrooms and then season with garlic powder, salt and pepper; sauté for 3-5 minutes until mushrooms are cooked and look nice and juicy.
5.Stir sweet potato sauce into the cooked pasta. Add mushrooms and stir again. Garnish with sage or parsley, whatever you prefer. Serves 4.

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