Red Lentil Spaghetti

with a Cashew Cream Sauce & Mixed Mushrooms

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Ingredients 4 Servings


  • 1     box Barilla® Red Lentil Spaghetti
  • 6     ounces cashews
  • 1¼  cups water
  • 1     shallot, diced
  • 3     tablespoons extra virgin olive oil, divided in half
  • 8     ounces mushrooms medley
  • 1     garlic clove, chopped
  • 2     tablespoons fresh parsley, chopped
  • Sea salt and black pepper to taste
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  •  Bring a large pot of water to a boil.

  • Combine cashews and water in a bowl and soak for 30 minutes.

  • Blend the cashews and water until completely smooth and creamy.

  • In a large skillet sauté shallots in half the olive oil for 3-4 minutes or until opaque.

  • Add the cashew cream and bring to a simmer.

  • In a separate skillet sauté garlic in remaining olive oil for 1 minute, add mushrooms and season with salt and pepper.  Let the mushrooms simmer until cooked through.

  •  Cook pasta according to the package directions.  Reserve 1 ½ cups of the pasta cooking water and add to the skillet with the sauce.  Bring to a simmer.

  • Drain the pasta and combine with the sauce, make sure to keep it nice and creamy by adding cooking water as needed.

  • Top with mushroom ragout and garnish with chopped parsley. 

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