Creamy Cashew Mushroom Lentil Pasta
Ingredients (for two portions):
80g lentil pasta
300g mushrooms or shiitake, sliced
1 onion, finely chopped
3 cloves of garlic, minced
Pinch of ground cumin
Herbal pepper, to taste
Salt, to taste
Juice from one lemon
1 tbsp coconut oil or ghee butter
Zest of one lemon
Fresh parsley, chopped
Cashew nuts, 40 g
Water, 1/2 cup
Instructions:
Cook Lentils Pasta.
Prepare Cashew Cream: Blend cashews with water until smooth to create cashew cream.
In a large pan, heat coconut oil or ghee. Add chopped onion and sauté until translucent. Add minced garlic and sliced mushrooms, cooking until mushrooms are golden brown.
Sprinkle ground cumin, herbal pepper, and salt.
Pour lemon juice into the pan.
Pour the prepared cashew cream into the pan, stirring well to combine.
Allow the sauce to simmer and thicken slightly.
Add the cooked lentils pasta to the pan, tossing until the pasta is well-coated in the creamy mushroom sauce.
Garnish with fresh parsley and lemon zest.
Total estimated calories: ~727 calories
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