
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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