​Farfalle Alla Crema di Aglio

If the sauce thickens too much as it sits, reconstitute the pasta by adding a little bit of water or nondairy milk. Stir over medium heat until smooth. Adjust seasoning again to taste.

​Farfalle Alla Crema di Aglio

Ingredients:
  1. 1 pound farfalle 
  2. 1/2 cup finely chopped sun-dried tomatoes
  3. 2 tablespoons olive oil, divided
  4. 1 large onion, chopped
  5. 4 cloves garlic, minced
  6. 1/2 cup raw cashews or blanched almonds*
  7. 2 cups water
  8. 1 tablespoon lemon juice
  9. 2 teaspoons sea salt 
  10. 1 pound sliced mushrooms
  11. Freshly ground black pepper
  12. Chopped fresh Italian parsley, for garnish

Directions:
  • Bring a large pot of salted water to a boil. Add farfalle and cook according to package directions. Right before draining, add sun-dried tomatoes to the boiling water. Then drain and return to pot.
  • Meanwhile, heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add onions and let cook until soft. Add garlic and cook 1 more minute. Remove from heat. In a blender, combine onions, cashews, water, lemon juice, and salt. Process on high until very smooth, about 2 minutes. Set aside.