A fresh pasta that is ideal for warmer weather is always great to have in one’s recipe book. This pasta is tossed in a flavorful sauce that calls on the rich flavors to cashews to also make it dairy free. While cashews and cremini mushrooms add great protein or flavor, also consider adding Gardein’s beefless tips made without meat for an even bigger boost of protein that taste great.
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Creamy Pappardelle with Mushrooms and Artichokes
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
Indulge in a rich and savory pasta dish featuring wide pappardelle noodles in a luxurious cashew cream sauce. Sautéed mushrooms, artichoke hearts, and olives add layers of complex flavor.
Ingredients
- 1 package beefless tips (approx. 280g)
- 1/2 cup (118ml) cashews (whole raw)
- water for covering cashews by 1 inch (2.5cm)
- 1 pound (454g) pappardelle
- 2 tablespoons (30ml) extra virgin olive oil
- 1 1/2 cups (355ml) cherry tomatoes
- 1 cup (237ml) onion (diced 1/4 inch / 0.6cm)
- 1 garlic clove (minced)
- 2 cups (473ml) cremini mushrooms (quartered)
- 1/2 cup (118ml) white wine
- 3 teaspoons (15ml) fresh thyme
- 2 tablespoons (30ml) lemon juice
- 1 1/5 teaspoons (6ml) vegetable stock paste
- 6 artichokes (canned,1/4 wedges)
- 10 kalamata olives (pitted,quartered)
- 1 cup (237ml) cashew cream or heavy cream
- salt and pepper (to taste)
Instructions
- For the cashew cream: Put the cashews in a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight. Drain the cashews and rinse under cold water.
- Place the cashews in a blender with enough fresh cold water to cover them by 1 inch (2.5 cm). Blend on high for several minutes until very smooth and strain through a fine mesh sieve.
- Cook the pappardelle as per package cooking instructions.
- Heat a non-stick pan over medium-high heat, add a neutral oil (like canola or vegetable oil), and caramelize the beefless tips well on all sides for 2-3 minutes. Set aside.
- Meanwhile, heat a large fry pan, add olive oil, and sauté the cherry tomatoes on high heat until they start to caramelize.
- Add the onions, mushrooms, and garlic over medium heat until the onions soften, the mushrooms caramelize, and the garlic is fragrant.
- Deglaze the pan with white wine. Add the fresh thyme, lemon juice, vegetable stock paste, artichoke pieces, olives, cashew cream or heavy cream, salt, and pepper. Bring to a high simmer.
- Pour the cream sauce over the cooked pasta and toss to coat. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Italian
Frequently Asked Questions
Can I substitute the cashews in the white wine cream sauce?
Yes, you can use soaked sunflower seeds or silken tofu as alternatives, but this may alter the flavor and texture of the sauce. 
How can I ensure the pappardelle doesn’t stick together after cooking?
To prevent sticking, make sure to toss the cooked pappardelle with a bit of olive oil immediately after draining.
What type of white wine works best for the cashew cream sauce?
A dry white wine, such as Sauvignon Blanc or Pinot Grigio, is ideal as it enhances the flavor without adding sweetness.
