CASHEW CREAME PASTA SAUCE

By porklion

Ingredients

• 2 2 2 cups water
• 1 1 1 cup raw cashews
• 1 1/2 1 1/2 1/2 cups reduced-sodium chicken or vegetable broth
• 12 12 12 ounces dried pasta
• 1 1 1 tablespoon olive oil
• 2/3 2/3 2/3 cup finely chopped shallots
• 1 1 1 tablespoon chopped fresh thyme
• 2 2 2 cloves garlic, minced
• 1/3 1/3 1/3 cup dry white wine or reduced-sodium chicken or vegetable broth
• 1/2 1/2 1/2 teaspoon salt
• 1/2 1/2 1/2 teaspoon black pepper
• Grated Parmesan cheese (optional)

Details

Servings 6
Preparation time 30mins
Cooking time 30mins
Adapted from bhg.com

Preparation

Step 1

In a medium bowl combine the water and cashews. Cover and let stand 2 hours; drain well. In a food processor or blender combine cashews and 1 cup of the broth. Cover and process or blend 2 minutes or until smooth and creamy. Add remaining 1/2 cup broth; cover and pulse until combined. In a large pot cook pasta according to package directions. Drain, reserving 1 cup of the pasta cooking water. Return pasta to pot; cover to keep warm.

Meanwhile, in a 10-inch skillet heat oil over medium heat. Add shallots; cook and stir 3 minutes or until tender. Add thyme and garlic; cook and stir 1 minute more. Carefully add wine, stirring to scrape up any crusty brown bits. Stir in cashew mixture, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, 1 minute or until thickened.

Pour cashew mixture over pasta; toss to coat. Stir in enough of the pasta cooking water to reach desired consistency. If desired, serve topped with cheese.