Creamy Mushroom Sauce

Tonight, I wanted pasta. I made that decision at 10am this morning. So, while I was staring at the professor with dead eyes, I came up with my dinner recipe. A creamy mushroom sauce over a bed of brown rice pasta.

Creamy Mushroom Sauce

1/3 cup cashew pieces
3-4 pieces of sundried tomatoes
1 tsp dried thyme
6 cremini mushrooms
1 portabello mushroom
1 tsp (or less) coconut oil
salt
pepper

Start out by soaking 1/3 cup of cashews, the sundried tomatoes and 1/2 tsp of dried thyme in 1/2 cup boiling water.



While these soak, clean and slice your mushrooms. Heat a pan over a medium flame and melt a small amount of coconut oil. Add in your sliced mushrooms and 1/2 tsp of thyme and saute until browned.

Place the soaked ingredients in a blender and whiz away until smooth. Pour the sauce over the mushrooms and add another 1/2 cup of water. Lower the heat and let it warm through.



Serve over pasta, quinoa, millet or any other grain.