Sunday, June 5, 2011

#42 The Case of Penne in a Creamy Sauce with Mushrooms Sun-dried Tomatoes and Fresh Parsley

4 cups penne rigate
1 cup cashew cream, which is simply Cashew Milk made with half the water
2 rounded teaspoons (for 2 cups) vegetable bouillon powder
1 1b mushrooms, sliced
1 tablespoon olive oil
salt
3/4 cup sun-dried tomatoes packed in oil, drained, sliced
1 cup fresh parsley, chopped

Boil the penne.

Just before the pasta is al dente, sauté the mushrooms in the olive oil until golden brown.

Add the cashew cream and vegetable bouillon powder and stir until thickened.

Salt to taste.

Drain the pasta and toss in the creamy mushroom sauce with the sun-dried tomatoes and fresh parsley.

Serves 4.

Becki

2 comments:

  1. The photo and recipe look divinely delicious!!!! Michelle

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    1. Thanks for commenting, Michelle. You're divinely sweet!

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