6 Servings 25 min Cook
4 Tbsp Olive Oil
2 Cup, pieces or slices Mushrooms
1/4 Cup Parsley
1 Cloves, minced Garlic
1 Tsp, leaves Oregano
4 Fl oz White Wine
1 Tbsp Smart Balance Light Buttery Spread
8 1/2 Oz Macaroni
2 Cup Organic Vegetable Stock
1 Dash Salt
1 Dash Pepper
1/2 Cup Cashew Nuts
Soak raw cashews in water overnight, drain and rinse.
In a food processor or very good blender, pour in cashews and just barely cover with water.
Blend until smooth.
Heat a large heavy pan over high heat and add 1/4 of the olive oil.
Sauté the mushrooms 2-3 minutes, until brown, but not completely cooked.
Reduce heat and add parsley, minced garlic, and oregano.
Cook for another minute or so.
Add wine and simmer 3-5 minutes.
Remove contents from pan and set aside.
Place the remaining olive oil, and butter in the pan on high heat.
Add the macaroni, stirring constantly until pasta browns slightly- about 5 minutes.
Pour in vegetable stock and bring to a boil.
Reduce the heat and simmer uncovered until pasta is just tender- about 10 minutes.
Stir in the mushroom mixture and cashew cream and cook for a few minutes to let everything come together.
Remove from heat and stir in salt and black pepper.