Categories: Pasta

Ingredients

• 1/2 cup roasted unsalted cashews
• 1 tbsp. fresh lemon juice
• 2 tbsp. olive oil
• 1 yellow onion, chopped
• 2 cups cremini mushrooms, quartered
• 2 cups shiitake mushrooms, stemmed and quartered
• 3/4 tsp sea salt
• 2 garlic cloves, minced
• 2 tbsp. unsalted tomato paste
• 1 tsp ground caraway
• 1/2 cup dry white wine
• 1 cup vegetable broth
• 2 tsp paprika
• 1/2 tsp black pepper
• 1/4 cup chopped fresh dill
• 8 oz. whole-grain bow-tie pasta

Directions

1. In a blender, combine cashews, lemon juice and 1/2 cup hot water. Blend until smooth, scraping down sides. Set aside.

2. In a large skillet on medium, heat oil. Add onion and saute, stirring frequently, until softened, about 4 minutes. Add mushrooms and salt and saute until liquid is evaporated and mushrooms begin to brown, about 3 minutes. Add garlic and saute until fragrant, about 45 seconds.

3. Reduce heat to medium-low; stir in tomato paste and caraway. Cook, stirring constantly, for 1 minute. Add wine; cook, scraping up browned bits from bottom of pan, until liquid is reduced by half, about 1 minute. Add broth, paprika and pepper. Reduce heat to low; cover and cook for 10 minutes. Stir in cashew mixture and 3 tbsp. dill; heat through.

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