2 - small red onions
2 - cloves of garlic
Veg stock
250 grams - Mushrooms
3 Tbsp - Tamari (or soy sauce)
250 grams - pasta- cooked
100 grams - cashews, raw
500 mL - plant milk
1 tsp - salt
1 - lemon- juiced
1 tsp - garlic powder
herbs- fresh rosemary- fresh thyme- whatever
1 - red chili
- Pan super hot
- Add onions and garlic and fry until caramelized-add little bit of veggie stock if starts to stick
- Add mushrooms and little bit of veggie stock again if starts to stick
- Add tamari
- While mushrooms cook, start cooking pasta according to directions on box
- Cook mushrooms for a couple minutes then turn heat to low
- In Vitamix, blend cashews, milk, salt, lemon juice, and garlic powder.
- Put mushroom pan back on high heat and pour in sauce. It will be very liquidy, but it will thicken up in the end.
- After noodles are done, use slotted spoon to add noodles to mushroom pan. If the sauce is too thick, use the pasta water to thin it out.
- Cook on high until it thickens
- Add in herbs
- Add in red chili