rotini & mushrooms with " I can not believe it's not alfredo" sauce

I am crazy about this sauce, is made of cashew milk. So simple and easy to make and what a rich in taste! ENJOY.




serves 2-3
ingredients:

sauce
1/2 cup cashew nuts, very lightly toasted
1 & 1/3 cups vegetable stock or water
2 large cloves of garlic
1 teaspoon lemon juice
1/2 teaspoon sea salt
2 teaspoons non-hydrogenated margarine or canola oil

mushrooms & pasta
7 ounces assorted mushrooms(I used oyster, shiitake and crimini)
2 scallions (without very green part)chopped
1 tablespoon extra virgin olive oil
8 ounces pasta

procedure:
1 Put cashews, garlic and stock or water in a blender to make cashew milk.
2 Pour cashew milk into a pot and add lemon juice, sea salt and margarine or oil to boil over medium heat, stirring constantly. Reduce heat, stirring constantly, to thicken the sauce. If sauce is too thick thin with stock or water as needed.
3 In a large skillet heat the oil. Add scallion first and mushrooms. Saute until mushrooms become soft. Salt and pepper to taste.
4 Cook pasta in aldente and drain, combine with mushrooms and sauce. serve immediately.