2 tablespoons olive oil
3 boiled artichokes
1 cup shiitake mushrooms
1/2 cup cooked peas
1 red onion
3 garlic cloves
1 cup unsalted raw cashews
1 cup fresh basil
Juice of half a lemon
Salt and pepper
1 teaspoon garlic powder
Grated cheese (optional)
Soak the cashews in boiling water for at least 30 minutes.
Cook the spaghetti in boiling water, using the directions on the package. Reserve 1/2 cup of the boiled water.
To prepare the sauce, combine the soaked cashews, 1/2 cup of water, the basil, the lemon juice, 1 teaspoon of salt, the garlic powder and pepper according to taste. Grind everything in a blender until you get a smooth green cream.
Chop the onion, garlic, and artichokes. Cut the mushrooms into thin slices. In a wok pan, add a drizzle of olive oil and sauté the onion over a medium heat until golden. Next add the mushrooms and sauté for 4 minutes. Add the artichokes and peas and stir-fry for 4 minutes.
Add the cashew sauce and the half a cup of pasta cooking water and stir.
To finish, add the pasta and mix everything together. Rectify the salt and pepper at the end, to your taste. At the end you can add grated cheese. Enjoy your meal!
Note: As an alternative to the cashew sauce, you can always use crushed cream with basil. You can also change the artichokes for broccoli.