We found a huge Wild Winter Oyster mushroom on a walk which inspired the creation of this recipe. Feel free to swap out any other mushrooms you like, but just know you need a lot!! This is the perfect recipe for a cold winter night. It comes together quickly, and it is rich, satisfying, and warming to your whole body.

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Ingredients:

1 Ib. Organic Penne

1 onion, diced

8 cups wild oyster mushrooms, cut

2 Tbs. minced garlic

2 Tbs. tamari

1 bunch broccoli, cut into florets

1 cup fresh or frozen peas

¼ cup extra virgin olive oil

½ cup white wine

2 teaspoons dried oregano

1 t. dried basil

½ t. dried thyme

½ cup sundried tomatoes, sliced

½ cup pine nuts

½  t. red pepper flakes (optional)

¼ cup chopped fresh Italian parsley

1-1/2 teaspoons salt

1 teaspoon pepper

1 cup cashews, soaked for 2 hours

3 whole garlic cloves

2 Tbs. nutritional yeast

Instructions:

1. Coat bottom of cast iron pan with olive oil. Sauté onions, for a few minutes, then mushrooms and minced garlic, and cook for 5 more minutes. Continue cooking until the mushrooms start to brown and liquid evaporates. Remove a cup of the mushrooms to reserve for garnishing the top. Add the wine and tamari and continue cooking until liquid evaporates.
2. Remove a cup of the mushrooms to reserve for garnishing the top.  
3. Add the broccoli, sun dried tomatoes, peas, dried herbs, and pine nuts.  Deglaze the pan with a splash of water and continue cooking until the broccoli is soft.
4. Drain the cashews. In a mini food processor, mix the cashews with 1 cup of water and the 3 cloves of garlic. Add salt to taste, 2 Tbsp. nutritional yeast, and blend until smooth, scraping down sides of processor to incorporate all of the cashews. 
5. Meanwhile, cook pasta according to directions in salted water, (al dente). Time it, so that the pasta just comes out of the water, when you are ready to mix it with the sauce. Reserve some of the pasta water to add to the cream sauce if it needs to be thinned out.
6. Add the penne to the pan with vegetables. Mix in the cashew sauce. Taste and adjust salt, pepper, and mix in the fresh parsley, leaving a little for garnishing the top, along with some pine nuts.
7. Serve the pasta in a large bowl, garnish the top with the reserved mushrooms, parsley, and pine nuts.