Tuesday, June 30, 2020

Spaghetti with Cashew Sauce and Veggies

Here's a dish I whipped up the other night for a quick dinner.  It's rich and creamy without cream and would be completely vegan without the Pecorino Romano sprinkled over the top.

It is also versatile.  You can use any vegetables you have on hand, adjusting the cooking time for fresh versus frozen.

I am loving this cashew spread and finding many uses for it.
Home Cookin v9.79 Chapter: Grains Pasta and Potatoes

2 Tbsp olive oil
1 onion, thinly sliced
4-5 cloves garlic, minced
2 tsp dried thyme
salt to taste
black pepper to taste
8 oz mushrooms, sliced
1/4 cup sweet cooking sherry, vegetable broth, or water
1 10-oz pack frozen sliced carrots, thawed
1 10-oz pack frozen broccoli pieces, thawed
1 batch Cashew Spread
vegetable broth or water as needed
1 lb spaghetti
grated Pecorino Romano cheese, for garnish
chopped fresh parsley, for garnish

Fill a large pot with water and put it over a medium low flame on the stove. Heat the olive oil in a large skillet over medium high heat. Add the sliced onions and cook for a minute, then add the minced the garlic. Cook, stirring frequently and lowering the heat if necessary, until the onions are translucent, about five minutes.

Add the mushrooms and continue to cook, stirring frequently, until they have softened and released some of their moisture. Add the sherry or other liquid and continue cooking until the liquid has cooked off.

Add the carrots and broccoli and stir everything together. Cook for another five minutes or so, until the vegetables are heated through.

Add the cashew spread and enough of the broth or water to thin it to the desired consistency for pasta sauce. Turn the heat as low as possible to keep it warm, stirring and adding more liquid occasionally as needed.

Raise the heat under the large pot and bring the water to a boil. Add salt and cook the spaghetti according to the package directions.

Serve the sauce over the pasta, then cover generously with the grated cheese, followed by the chopped parsley.

Exported from Home Cookin v9.76 (http://www.mountainsoftware.com/)

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