Creamy Mushroom Sun-dried Tomato Tagliatelle

Pasta

• 8 ounces pasta (option to sub protein pasta)
• 4 cups mushrooms (raw, sliced)
• 1 can sun-dried tomatoes (in olive oil)
• ¼ cup chopped parsley

Sauce

• 1 cup raw cashews, soaked overnight in water
• 1 cup coconut milk 1 cup oat milk (or any dairy milk)
• 1 tablespoon miso
• 2 lemons, juiced 1⁄4 cup nutritional yeast
• 1 teaspoon salt
• 2 tablespoons parsley

1. Make the sauce. Add all of the sauce ingredients to a blender and blend until smooth. Set aside while preparing the pasta.
2. In a large stove top pot, add water and bring to a boil. Cook pasta according to package directions.
3. Meanwhile, in a stove top pan, use 2-3 tbsp of oil from sun-dried tomato can to coat the pan. Add the sliced mushrooms and cook in oil for 10 minutes, until golden brown. Add in the sun-dried tomatoes and chopped parsley and cook for 5 more minutes.
4. Drain the pasta, and add to the mushroom mix, stirring to combine.
5. Add the sauce to the pasta in the pan and stir to combine, coating the noodles. Serve pasta warm.
6. Say a prayer of gratitude, serve with love, and eat with joy ❤️