Post by Megan Stulberg

I’ve made this dish probably….6 or 7 different times since I took these photos? Whoops! I like to make a big batch of this so I can divide it up into tupperware containers and eat it happily throughout the week for lunch. I find that the pasta will last a few days covered in the sauce without getting soggy, too.

INGREDIENTS:

2 cups brown rice pasta (I used elbow macaroni)

1 cup button mushrooms, washed and sliced

1/2 cup raw cashews, soaked overnight if possible

3/4 cup almond milk

1/4 cup nutritional yeast

2 tbsp Earth Balance (optional)

2 tbsp cold-pressed extra virgin olive oil

2 tbsp lemon juice

1 tbsp dried dill

1 tbsp garlic powder (or 2 garlic cloves finely diced)

Sea salt and black pepper, to taste

Sprig of fresh rosemary

Directions:

1. Bring water on stovetop to a boil. Cook pasta covered until soft and chewy. Drain, rinse with cold water and set aside.

2. On medium heat, heat tbsp or so of olive oil in a pan until it sizzles. Add chopped mushrooms and cook on medium heat, stirring occasionally until browned.

3. While pasta is cooking and mushrooms are sautéing, prepare sauce. Combine raw cashews, almond milk, nutritional yeast, Earth Balance, EVOO, dill, lemon juice, dill, garlic, sea salt and black pepper in a blender until liquid in consistency.

4. Add drained pasta back to pot. Pour on desired amount of sauce into pot, then heat on medium and stir frequently.

5. Remove from heat. Add mushrooms and stir together. Plate with sprig of fresh rosemary before serving.

Makes 2-3 entree sized dishes.