This weeks recipe was developed by my Son Chef Michael. Famous for his extreme comfort food, this recipe does not fall short. It is so delicious I just can't stop eating it! Michael just got accepted to Johnson and Wales for fall of 2017 to study Culinary and I'm very proud.
What you will need:
1 pound of your favorite pasta, I used rigatoni, cooked.
2tbsp of EV Olive oil
2 shallots diced
2 garlic cloves diced
5-7 Mushrooms of your choice, we just used crimini
1/8 tsp. of oregano
1/8 tsp. of parsley
1/8 tsp. of ground thyme
1/8 tsp. of basil
1/2 cup of Daiya pepperjack cheese
1/2 tsp of liquid smoke, found near the barbecue sauce in the food store.
salt and pepper to taste
For the Crème Sauce:
1 1/2 cups of cashews soaked in water overnight preferably but a couple hours will do.
1 1/4 cup of almond milk
In a skillet at medium heat add Olive oil. Add shallots and cook for 2 minutes Then add garlic and mushrooms and cook for another 2 minutes. Add all the spices , salt and pepper, and liquid smoke and cook for another 2 minutes. Remove form heat.
Drain cashews from water and put in blender. Add Milk. Blend until smooth.
Add sauce and mushroom mixture and cheese to the pasta and stir gently. Add salt and pepper if needed.
This dish is absolute pristine comfort food and will satisfy you completely!
Let me know what you think!
Take care of you,