Ingredients

• 1.5 cups - cashews
• 1 - chipotle chilli
• 1 tbsp - adobo sauce
• 16-ounce box - any pasta
• 1 - red onion (thinly sliced)
• 3 - medium tomatoes (sliced)
• 1 8-oz pack - button mushrooms (halved or quartered)
• 2-3 cloves - garlic (minced)
• 2 tbsp - olive oil
• 1/4 cup - finely chopped parsley

How to Make Pasta With Chipotle Cashew Cream

• Soak the cashews overnight or for at least 8 hours. Drain the cashews and grind them up into a smooth paste with chipotle chilli, adobo sauce and water. Set aside.
• Cook the pasta al-dente according to package directions.
• Heat olive oil in a pan and add onions. Sprinkle some salt and saute them for a few minutes until they are soft and translucent but not brown.
• Add garlic, stir, and then add tomatoes and mushrooms. Cook until the tomatoes are soft.
• Add cashew cream, mix together, and immediately add the pasta.
• Stir well to coat the pasta with the sauce. Add pasta cooking water if too dry.
• Add salt to taste. Mix in the parsley.
• Recipe courtesy: Holy Cow Vegan