This is a quick and easy family dinner recipe. It usually takes less than 30 minutes to prepare. Especially if you have a batch of Cashew Cream in the fridge or the freezer. If not, then you can still make the cream by soaking the nuts in boiling water for 20, 30 minutes. Then follow the rest of the steps in Cashew Cream recipe.
- 1 pack 500g Rigatoni
- 500g button mushroom (sliced)
- olive oil
- 3 cloves garlic (minced)
- 200g Cashew Cream
- generous handful arugula (optional)
- sea salt, pepper
- 1cup water
- 2tbs lemon juice
Bring a large pot of water to a boil. Cook Rigatoni according to the packaging instructions. While it’s cooking make the sauce.
Heat the oil slightly in a large skillet. Sauté sliced mushrooms until slightly browned. Add garlic and sauté for couple of minutes longer. Add cashew cream and half of the water and cook until it starts bubbling. With the heat the cashew cream thickens so you’ll need to adjust it with the rest of the water, you might need to add a little more or a little less. Once you adjust the thickness of the sauce, season with sea salt and pepper. Turn off the heat. Add the sauce into cooked Rigatoni mixing well. Add arugula and parsley. Serve immediately, enjoy!
Serves 4-6 ppl.
Victoria Diachkova holds a Plant Based Nutrition Certificate from Collin Campbell Institute for Nutritional Studies. She is a Health Coach and a plant based lifestyle blogger based in Cairo, Egypt. She is also a recipe and menu consultant and shares all her kitchen works on her blog Sincerely V. Victoria is currently taking Food Over Medicine Course developed and led by Dr. Pamela Popper. Her culinary goal is to use primarily local, easily available and accessible ingredients to create healthy, nutritious, easy, quick and delicious meals.
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