Mushroom Cream Pasta

mushroom cream pasta display image  4230cbe7
mushroom cream pasta display image 4230cbe7

Mushroom Cream Pasta

INGREDIENTS
1 pack 500g Rigatoni
500g button mushroom (sliced)
olive oil
3 cloves garlic (minced)
200g Cashew Cream
generous handful arugula (optional)
parsley
sea salt, pepper
1cup water
2tbs lemon juice
METHOD
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!

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