1/2 cup chopped onion
8 oz. Sliced mushrooms
2 Tbsp. Chopped garlic
1 28 oz. Can crushed tomatoes
1 tsp. date sugar
1/4 tsp. crushed fennel
Salt and pepper to taste
1/4 cup vodka
1 cup cashew cream
1 lb. pasta ( chickpea, whole grain or gluten free)
1/4 cup pasta water
2 Tbsp. fresh basil leaves sliced thin
Sauté the mushrooms, onion and garlic in a large nonstick skillet until soft. Add tomatoes, date sugar, fennel and salt & pepper to taste
Simmer 15 minutes. Start cooking pasta. Add pasta water, then vodka. Simmer another 10 minutes. Add 1 cup cashew cream.*see note
Add cooked pasta, mix together and serve topped with basil.
*Cashew cream
1cup cashews soaked in hot water at least 10 minutes.
1cup water
Blend together until smooth and creamy. Store extra in fridge for up to a week or freeze for up to 3 months.
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