BOWTIES IN GARLIC CREAM SAUCE
SERVES 4 TO 6 PORTIONS
1 lb. (16oz / 454g) farfalle (or gluten-free pasta)
1/2 cup finely chopped sun-dried tomatoes
2 tbsp. olive oil
1 large onion, chopped
4 garlic cloves, minced
1/2 cup raw cashews or blanched almonds*
2 cups water
1 tbsp. lemon juice
2 tsp. sea salt
1 lb. (16oz / 453g) sliced mushrooms
Freshly ground black pepper
Chopped fresh Italian parsley for garnish
*If you are not using a high- powered blender, such as a Vitamix, soak cashews or almonds overnight or boil for 10 minutes and drain. This will soften them and ensure a silky-smooth cream.
NUTRITIONAL VALUES
Calories: 485kcal
Fat: 14g (2.1g S.Fat)
Carbs: 78.8g
Protein: 16.8g
Sugar: 7.3g
Sodium: 763mg
METHOD
Bring a large pot of salted water to a boil over high heat. Cook farfalle according to package directions. Add sun-dried tomatoes to the boiling water just before draining. After that, drain and return to the pot.
Meanwhile, in a medium skillet over medium-high heat, heat 1 tablespoon of the oil. Cook until the onion is soft. Cook for 1 minute more after adding the garlic.
Take the pan off the heat. Combine the onion, cashews, water, lemon juice, and salt in a blender. Process on high for 2 minutes, or until very smooth. Place aside.
Heat the remaining 1 tablespoon olive oil in a large pot or skillet over medium-high heat. Season the mushrooms with salt and pepper and cook until soft and lightly browned. Add more olive oil if necessary. Reduce the heat to low and add the cream sauce. Cook, stirring occasionally, for 1 to 2 minutes.
Toss the pasta in the sauce to coat. Season to taste with salt and pepper. Garnish with parsley and serve right away.
Meanwhile, in a medium skillet over medium-high heat, heat 1 tablespoon of the oil. Cook until the onion is soft. Cook for 1 minute more after adding the garlic.
Take the pan off the heat. Combine the onion, cashews, water, lemon juice, and salt in a blender. Process on high for 2 minutes, or until very smooth. Place aside.
Heat the remaining 1 tablespoon olive oil in a large pot or skillet over medium-high heat. Season the mushrooms with salt and pepper and cook until soft and lightly browned. Add more olive oil if necessary. Reduce the heat to low and add the cream sauce. Cook, stirring occasionally, for 1 to 2 minutes.
Toss the pasta in the sauce to coat. Season to taste with salt and pepper. Garnish with parsley and serve right away.
