Quick And Easy Linguine With Sage-Roasted Mushrooms And Cream Sauce

Quick and Easy Linguine with Sage-Roasted Mushrooms and Cream Sauce

Serves 4



Cashew Cream

2 cups raw cashews

1¼ cups water

¼ cup chopped fresh flat-leaf parsley

1 garlic clove, roughly chopped

Flaky salt and freshly ground black pepper, to taste



Linguine

¼ cup neutral oil (I like safflower)

4 portobello mushrooms, stemmed, dark gills removed with a spoon, and caps thinly sliced

5 large sage leaves, stacked, rolled and thinly sliced crosswise

2 large garlic cloves

1 serrano chile, thinly slices into rounds (optional)

Flaky salt and freshly ground black pepper, to taste

Sea salt, for pasta water

1 pound linguine (fresh or dried)

Toasted panko breadcrumbs (optional)



Make the cashew cream sauce: Add the cashews, water, parsley, garlic and a few pinches of salt and pepper to the bowl of a food processor and puree until smooth. Taste and add more salt or pepper as needed. If you prefer a thinner sauce, add a little more water.



Make the linguine: Heat the oil in a large skillet over medium-high heat until it shimmers, 1 to 2 minutes. Add the mushrooms and cook until golden brown on both sides, using tongs to turn them over occasionally, for about 5 to 7 minutes total. Add the sage, garlic and chile (add these aromatics to the oil helps release the essential oils and intensifies the flavors of the herbs, garlic and chile) and cook until fragrant, stirring often, for about 1 minute. Add a few pinches of salt and pepper.



Bring a large pot of water to a boil. Add enough sea salt to season the water (it should taste a little salty), add the pasta and cook to al dente according to the package instructions. Drain the pasta and add it to the mushrooms, then add the cashew cream sauce and toss to combine. Taste and add more salt or pepper if needed. Divide among bowls and sprinkle with the toasted panko (if using) before serving. Enjoy!

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