Calories
340 kcal
Protein
13 g
Fat
11 g
Carbohydrates
50 g
In a large pot of boiling salted water, cook the pasta noodles according to package instructions. Drain well and set aside.
Bring 3 cups of water to a boil. Pour the hot water over the cashews and let soak for 5 minutes. Drain the cashews and discard the soaking water. Add them to a blender along with the 3/4 cup fresh water and apple cider vinegar. Blend until very smooth. Set aside.
Add the onion and mushrooms to the skillet and turn on medium heat. Stir frequently until the mushrooms begin to release moisture, then cook until the mushrooms are tender and shrinking. Season with a little salt and pepper as desired.
Stir in the garlic and cook for 1 more minute, then sprinkle the flour on top and stir it into the vegetables. Gradually pour in the vegetable broth and dijon mustard, stirring. Bring to a boil, then lower the heat and simmer for 4-5 minutes until it thickens slightly.
Now add the cashew cream and stir it in. You should have a very creamy mushroom gravy at this point. Stir in the cooked pasta and cook until heated throughout, about 1-2 minutes. Taste, add salt as needed. Sprinkle with parsley, if desired, and serve immediately.
Bon Appetit!
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