Creamy Cashew Pasta with Mushrooms & Arugula

This creamy pasta is made with coconut milk and cashews for a dairy-free alternative everyone can enjoy.

Serves: 4Prep: 20 minutesCook: 10 minutesTotal: 30 minutesDifficulty: Easy

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Serves: 4

Ingredients

  • 1 cup Simple Truth™ Sea Salt Roasted Cashews
  • 1⁄4 cup water
  • 2 cloves garlic
  • 1 tablespoon olive oil
  • 1 package (8 oz.) sliced mushrooms
  • 1 can (14 oz.) coconut milk
  • 1 teaspoon salt
  • 1⁄2 teaspoon ground pepper
  • 2 tablespoons fresh thyme, chopped
  • 2 tablespoons chives, chopped
  • 2 tablespoons parsley, chopped
  • 4 cups pasta shells, cooked
  • 2 cups arugula, to serve

Directions

  • In a blender, blend together cashews, water and garlic until smooth; set aside.
  • In a large skillet over medium heat, add olive oil and mushrooms. Cook until golden and softened.
  • Mix in cashew sauce, coconut milk, salt, pepper, thyme, chives and parsley. Cook until combined. Toss in pasta. Serve with fresh arugula.