Ingredients:

• 1.5 cups – cashews
• 1 – chipotle chilli
• 1 tbsp – adobo sauce
• 16-ounce box – any Pasta
• 1 – red Onion (thinly sliced)
• 3 – medium Tomatoes (sliced)
• 1 8-oz pack – button Mushrooms (halved or quartered)
• 2-3 Cloves – Garlic (minced)
• 2 tbsp – Olive oil
• 1/4 cup – finely chopped Parsley

Method:

1. Soak the cashews overnight or for at least 8 hours. Drain the cashews and grind them up into a smooth paste with chipotle chilli, adobo sauce and water. Set aside.
2. Cook the pasta al-dente according to package directions.
3. Heat olive oil in a pan and add onions. Sprinkle some salt and saute them for a few minutes until they are soft and translucent but not brown.
4. Add garlic, stir, and then add tomatoes and mushrooms. Cook until the tomatoes are soft.
5. Add cashew cream, mix together, and immediately add the pasta.
6. Stir well to coat the pasta with the sauce. Add pasta cooking water if too dry.
7. Add salt to taste. Mix in the parsley.
8. Recipe courtesy: Holy Cow Vegan