Creamy pasta, come to me!
This is the Tofu-Mushroom Stroganoff from Isa Does It, minus the tofu. I like tomato-based pasta sauces, but my heart entirely belongs to creamy, smooth, cashew-based* sauces. This dish was as excellent as I expected it to be, even without my precious tofu that I miss so much. It’s velvety and mild, but definitely not lacking in flavor thanks to the yummy sautéed onion and garlic. The mushrooms are there, even if you can barely see them in my pictures.
The recipe says to garnish this dish with flat leaf parsley, but I used curly parsley because I do what I want! Also, it was the only type of parsley that I had. When I was eating it I realized that this dish looks more irresistible when it’s all messy and all the noodles are coated with the saucy goodness, so here’s a quick shot of that.
* If you have a nut allergy, I don’t see why you wouldn’t be able to make this with sunflower seeds instead of cashews. I have made this Sunflower Mac before, also one of Isa’s recipes, and I can tell you that it was delicious and super creamy. So go forth and nomnomnom!
Do you have a copy of Isa Does It?
– Yes? Awkward high-five!
– No? Don’t worry, you can find the recipe here. Yeah! Awkward high-five for you too!
You know who’s not getting a high five? This pesky duck that landed on one of our bird feeders and ate all the food, that’s who.