Okay, one more from Chloe Coscarelli and her new cookbook! I am on the waiting list at the library to get it and I can’t wait! I had a few problems with the sauce being “grainy”. I have a Ninja food processor, and I just couldn’t get the sauce to become super smooth. Not sure if I need a Vitamix or some other beast to do that or what. But, this tasted great! Husband couldn’t believe it was vegan! The raw cashews I did soak in water overnight (she didn’t mention that, but maybe that’s why it was still grainy?). The sun-dried tomatoes really add a lot to this dish, so don’t leave them out!
Bow Ties in Garlic Cream Sauce
(Chloe’s Vegan Italian Kitchen, Chloe Coscarelli)
1 pound farfalle (or gluten-free pasta)
1/2 cup finely chopped sun-dried tomatoes
2 tablespoons olive oil
1 large onion, chopped
4 garlic cloves, 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
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 the pot.
Meanwhile, heat 1 tablespoon of the oil in a medium skillet over medium-high heat. Add onion and let cook until soft. Add garlic and cook for 1 minute more. Remove from heat. In a blender, combine onion, cashews, water, lemon juice, and salt. Process on high until very smooth, about 2 minutes. Set aside.
In a large pot or skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add mushrooms, season with salt and pepper, and cook until soft and lightly browned. If needed, add more olive oil. Add cream sauce and reduce heat to low. Cook 1 to 2 minutes, stirring occasionally.
Add sauce to pasta and toss to coat. Season with salt and pepper to taste. Garnish with parsley and serve immediately.