1 ½cupsraw cashews (soaked in water if you don’t have a powerful blender)
3cupsmushroom broth (I use Better Than Bouillon)
2medium sweet onions, quartered and thinly sliced
16ozcremini mushrooms, sliced
1cupdry white wine, plus more for your glass!
1pinchfreshly ground black pepper
How you'll do it
Bring a pot of water to boil for the pasta and cook according to the package directions. Drain and set aside.
Add the cashews and mushroom broth to a blender. Blend until very smooth, stopping to scrape down the sides often. Set aside.
In a large sauté pan on medium heat, cook the onions with a pinch of salt until soft and slightly caramelized. Add water, a teaspoon at a time, to deglaze and prevent sticking. For help on caramelizing onions without oil see my post on it here.
Add the minced garlic and stir in, cooking for about 30 seconds.
Add the mushrooms and Italian seasoning. You won’t need to add any more water, as the liquid from the mushrooms will lubricate the pan once they heat up and start to “sweat it out.”
Once the mushrooms are cooked and most of the liquid is gone, add the wine, tomato paste, 1/2 teaspoon salt, and pepper. Stir everything together and raise the heat to high to reduce the wine by half. Once that’s done, turn the heat back to medium.
Add the cashew/broth mixture to the pan and stir well until combined. Let this thicken for about 5 minutes or so, and you’re done!
If necessary, re-rinse your pasta in hot water to warm it up a bit and drain.
Add pasta to your plate, top with copious amounts of mushroom sauce, and chow down!