Recipe Details

Introduction

Ingredients

• 2 cups water, 1 cup raw cashews, 1.5 cups reduced-sodium chicken or vegetable broth, 12 ounces dried pasta, 1 tablespoon olive oil, 1.5 cups finely chopped shallots, 1 tablespoon chopped fresh thyme, 2 cloves garlic, 0.5 cup dry white wine or reduced-sodium chicken or vegetable broth, 0.5 teaspoon salt, 0.5 teaspoon black pepper, Grated Parmesan cheese (optional)

Directions

1. In a medium bowl, combine the water and cashews. Let stand for 2 hours, then drain well. In a food processor or blender, combine the cashews and 1 cup of broth. Cover and process or blend for 2 minutes until smooth and creamy. Add the remaining 0.5 cup of broth, cover, and pulse until combined. In a large pot, cook the pasta according to package directions. Drain, reserving 1 cup of the pasta cooking water. Return the pasta to the pot; cover to keep warm.

2. Meanwhile, in a 10-inch skillet, heat oil over medium heat. Add the shallots and cook for 3 minutes until tender. Add the thyme and garlic; cook and stir for 1 minute more. Carefully add the wine, stirring to scrape up any crusty bits. Stir in the cashew mixture, salt, and pepper. Bring to a boil, then reduce heat. Simmer, uncovered, for 1 minute or until thickened.

3. Pour the cashew mixture over the pasta; toss to coat. Stir in enough of the pasta cooking water to reach the desired consistency. If desired, serve topped with Parmesan cheese.

Make Ahead Instructions

Prepare as directed through Step 2, except do not cook the pasta. Store the sauce in the refrigerator for up to 5 days. To serve, cook the pasta as directed. Heat the sauce in a medium saucepan. Toss the pasta with the sauce and stir in enough of the pasta cooking water to reach the desired consistency.

Nutrition Facts