Ingredients:

  • 12 oz eggless noodles
  • 1 tbsp sea salt
  • 1 lb cremini mushrooms, sliced thick
  • 8 oz shiitake or oyster mushrooms, torn into bite-sized pieces
  • 2 tbsp avocado oil
  • 1 large yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine
  • 2 cups low-sodium vegetable broth
  • 1/2 cup raw cashews, soaked for 2 hours
  • 2 tbsp nutritional yeast
  • 1 tbsp Dijon mustard
  • 1 tbsp tamari or soy sauce
  • 1 tsp fresh thyme leaves
  • Fresh parsley for garnish
  • Smoked paprika for garnish

Instructions:

  1. Soak the cashews. Place 1/2 cup raw cashews in a bowl and cover with water for 2 hours. Note: This softens the nuts for a grain free sauce.
  2. Boil the water. Fill a large pot with water and add 1 tbsp sea salt. Bring to a rolling boil before adding the 12 oz eggless noodles.
  3. Sear the mushrooms. Heat 2 tbsp avocado oil in your skillet over medium high heat. Add the 1 lb cremini and 8 oz shiitakes. Cook 8 minutes without stirring until you hear a loud sizzle and see golden edges.
  4. Sauté the aromatics. Lower the heat to medium. Stir in 1 large finely diced yellow onion. Cook until translucent and fragrant, about 5 minutes.
  5. Add the garlic and thyme. Toss in 4 minced garlic cloves and 1 tsp fresh thyme leaves. Sauté for 60 seconds until the aroma fills the kitchen.
  6. Deglaze the pan. Pour in 1/2 cup dry white wine. Scrape the bottom of the pan until all browned bits are dissolved.
  7. Blend the cream. In a blender, combine the soaked (and drained) cashews, 2 cups vegetable broth, 2 tbsp nutritional yeast, 1 tbsp Dijon, and 1 tbsp tamari. Process until completely silken.
  8. Simmer the sauce. Pour the cashew mixture into the skillet. Stir constantly until the sauce thickens and coats the back of a spoon.
  9. Combine and finish. Fold the cooked eggless noodles into the sauce. Toss gently until every strand is glossy and warm.
  10. Garnish and serve. Sprinkle with fresh parsley and a pinch of smoked paprika. Serve immediately while steaming.