Ingredients:

400g spaghetti

2 tablespoons olive oil

3 cooked artichokes

1 cup shiitake mushrooms

1/2 cup cooked peas

1 red onion

3 cloves of garlic

1 cup raw, unsalted cashews

1 cup fresh basil

Juice of half a lemon

Salt and pepper

1 teaspoon garlic powder

Grated cheese (optional)

 

Instructions

Soak the cashews in boiling water for at least 30 minutes.

Cook the spaghetti in boiling water, following the instructions on the package. Reserve 1/2 cup of the boiling water.

To make the sauce, combine the soaked cashews, 1/2 cup water, basil, lemon juice, 1 teaspoon salt, garlic powder and pepper, to taste. Blend 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, add a dash of olive oil and sauté the onion over medium heat until golden. Then add the mushrooms and sauté for 4 minutes. Add the artichokes and peas and fry for 4 minutes.

Add the cashew sauce and half a cup of pasta cooking water and stir.

Finally, add the pasta and mix everything together. Season with salt and pepper to taste. Finally, you can add grated cheese. Enjoy your meal!

Note: As an alternative to cashew sauce, you can always use crushed cream with basil. You can also swap the artichokes for broccoli.