Total Time

　　30 minutes

　　Instead of butter and cream, cashews provide richness and creaminess to the sauce for this vegan pasta dish.

　　

Ingredients

Ingredients

1 box Everyday Value organic spaghetti pasta

　　

Ingredients (for the asparagus)

12 stalks organic asparagus (diced in to 1½ inch pieces)

　　2 teaspoons 100% pure avocado oil

　　2 cloves garlic (freshly crushed)

　　1-2 pinches Himalayan pink salt

　　1-2 pinches 365 Everyday Value organic ground pepper

　　

Ingredients (for the sauce)

2 cups organic shitake mushrooms

　　2 cups organic baby portobello mushrooms

　　1 ½ cups Whole Foods Market organic raw cashews

　　2 cups water (purified / filtered)

　　4 cloves garlic (freshly crushed)

　　1 bulb organic shallot (diced)

　　1 tablespoon 100% pure avocado oil

　　1½ teaspoon 365 Everyday Value organic dried rosemary

　　1–1½ teaspoons Himalayan pink salt

　　½ teaspooon 365 Everyday Value organic ground black pepper

　　

Directions

Step 1

Prepare the veggies:  dice the asparagus into 1 ½ inch pieces, dice the shallots, de-stem the mushrooms

　　

Step 2

Prepare the pasta according to the package directions.

　　

Step 3

While the pasta is boiling, add all the ingredients for the asparagus (diced asparagus, avocado oil, garlic, Himalayan pink salt, ground black pepper) to a skillet and sauté on medium/high heat for 4 – 5 minutes.  Set aside.

　　

Step 4

While the pasta is boiling, add all the ingredients for the mushroom sauce to a Vitamix, or high speed blender, and blend until creamy and smooth;  adjust the seasonings to your preference and water to get the consistency you prefer.

　　

Step 5

In a large mixing bowl, add the cooked pasta, sautéed asparagus and mushroom sauce together and gently toss until it is well combined and evenly distributed.