Creamy and Delicious

I've been craving a creamy pasta dish for the past few weeks and as most of you know these are two things I just can't eat.  I find it challenging sometimes living a gluten and dairy free life.  But my craving got the best of me and I had to make something....And it turned out just as good or better!  

 Creamy Cashew Basil Sauce with Portobello Mushrooms and Spinach

Wow!  I need to share with someone because it was sooooo good.  

Creamy Cashew Basil Sauce:
1 cup raw cashews
1 1/2 cup water
3tbsp dried basil
1 tsp sea salt
1/2 tsp pepper
2 portobello mushrooms cut in half and sliced
2 cups frozen spinach
2 garlic cloves, crushed 
red pepper chili flakes for garnish
2tbsp olive oil
cooked pasta for 4 people (I used rice pasta but what ever works for you)

1. Start pasta in boiling water.

2. In a food processor or high speed blender, add cashews and puree to a fine crumb.  Add salt, pepper, and dried basil and pulse to mix.  Add the water and blend until smooth.

3. In a saucepan, heat the olive oil on medium heat and saute mushrooms for a few minutes.  Add garlic and saute for one minute.  Add spinach and stir until heated.  Add the cashew cream mixture to the saucepan and stir until it begins to thicken.  Remove from heat.  


4.When pasta is done, toss into the sauce or spoon sauce on top, however you like it.  Sprinkle red pepper chili flakes for a little kick.  


Enjoy!