Sunday, July 28, 2013

Roasted Garlic and Mushroom Cream Sauce over Pasta

I have been meaning to post this for two days now, I guess life just gets away from you sometimes. Anyway, I don't know about you, but whenever we go out to eat at a pasta restaurant I almost always get some sort of creamy pasta dish and then pay for it the next day due to all of the cream and cheese. I really don't know why I do this to myself. I think for some reason the white sauces are just so much more a comfort food than a red sauce. I have tried to make cream sauces in the past and they just don't turn out like you get in a restaurant, so I had given up until now. Obviously from my previous posts I am still obsessed with cashew cream and the versatility of it.

One night this week we did not feel like what I had on the menu, so instead of heading out to eat and spending money I went scouring my pantry and throwing things together and this recipe emerged. I was smart enough to actually write this one down and take pictures, most of the time that doesn't happen and I almost always regret it. After I tasted this I was dancing around my kitchen because I knew this was a recipe I was excited to share with you.

As far as the family front and their opinion Mark did really like this one. I actually think he went back for seconds. Ashlyn on the other hand preferred the garlic bread that was served with this pasta dish. She did take two bites of the pasta, like I asked, and that was it. It really didn't surprise me because she prefers tomato based pasta sauces over creamy ones I mean she doesn't even like mac and cheese. If this had been tomato based I am sure she would have had two helpings. I knew she probably would not eat it, but I made it anyway because if I cooked around her requests all we would eat would be tacos, pizza, and tempeh. OK I am done rambling here is what you have been waiting for.

Roasted Garlic and Mushroom Cream Sauce over Pasta

 2 heads of garlic
drizzle of olive oil
1/2 c soaked cashews
2 c almond milk
1/2 tsp salt
1/4 tsp pepper
1/2 tsp cornstarch
8 oz cremini mushrooms sliced
1 medium onion diced
handful of baby spinach chopped
1 tsp dried basil
12 oz farfalle pasta

1. To soak your cashews put them in a bowl, cover with water, and place them in the fridge overnight.
2. Preheat the oven to 400 degrees.
3. Cut the top 1/4 off of each of the heads of garlic. Place each head on a square of foil and drizzle with olive oil. Wrap the foil around the garlic like a little pouch. Place the two garlic pouches in an oven safe dish and place in the oven. Roast for 30 minutes. Remove from the oven and let the garlic cool down.
4. While the garlic is cooling cook the pasta according to the package directions.
5. In a saute pan drizzled with olive oil add the mushrooms and onion. Saute on medium heat until the mushrooms are browned and the onion is translucent.
6. Once the garlic is cooled remove the cloves from the garlic paper and add all of the cloves to a blender. Also place cashews, milk, salt, pepper, and cornstarch in the blender. Blend for about 2 1/2 minutes (depending on your blender), until you have a smooth consistency.
7. Add your cream sauce and basil to the pan with the mushrooms and onion. Whisk the sauce every couple minutes until it starts to thicken.
8. Once the sauce thickens remove from the heat and stir in the spinach.
9. Serve over pasta and enjoy.

*Next time I make this I will probably use double the amount of mushrooms.
 * I always keep soaked cashews in my fridge so I have them on hand, just keep them in water and change the water every few days.


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