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
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.