Carrot Noodles with Mushrooms and Sausage in a Cashew Cream Sauce
Try this Carrot Noodles with Mushrooms and Sausage in a Cashew Cream Sauce recipe
Try this Carrot Noodles with Mushrooms and Sausage in a Cashew Cream Sauce recipe
- 1 tablespoon lemon juice
- salt and pepper to taste
- 2 garlic cloves minced
- for the sauce:
- for the pasta:
- 1 tablespoon extra virgin olive oil
- 1 tablespoon nutritional yeast
- 2 large carrots peeled blade c, noodles trimmed
- 3 cups sliced baby portobello mushrooms
- 4 sweet italian sausage links sliced into 1/2†thick rounds
- 1 tablespoon freshly minced parsley to garnish
- 1/4 up diced sweet vidalia onion
- 1/2 up raw cashews soaked for at least 2 hours and then drained
- 1/4 up + 2 tablespoons of low-sodium vegetable broth + mo
- Carbohydrate 3.35537437546537 g
- Cholesterol 0 mg
- Fat 1.81502 g
- Fiber 1.17102499194551 g
- Protein 1.57497125002049 g
- Saturated Fat 0.25005875 g
- Serving Size 1 1 Serving (23g)
- Sodium 48.6773489583873 mg
- Sugar 2.18434938351986 g
- Trans Fat 0.1062925 g
- Calories 33 calories
Step-by-step
- Place a medium saucepan filled halfway with water and a pinch of salt over high heat and bring to a boil. Once boiling, add in the carrot noodles and cook for 2-3 minutes or until al dente. Once cooked, drain into a colander and set aside.
- While the carrots are cooking, place a large nonstick skillet over medium heat and add in the olive oil. Once oil heats, add in the onions and cook until onions softened, about 3 minutes. Transfer with a slotted spoon to a plate and set aside, keeping the skillet over medium heat.
- In the skillet, add in the mushrooms, season with salt and pepper and cover and cook for 5-7 minutes or until wilted. Transfer the mushrooms to a plate and set aside. In the same skillet, add in the sausage and cook 5-7 minutes or until browned and cooked through. Transfer to the plate with the mushrooms and set aside. Wipe down the skillet and keep off heat on the stovetop, for later use.
- Place the cooked onions into a high-speed blender along with the cashews, garlic cloves, nutritional yeast, lemon juice, broth and season with salt and pepper. Taste and adjust to your preference or thin out with more broth, if too thick.
- Place the same large skillet back over medium heat and add in the mushrooms and sausage, carrot noodles and toss. Pour in the cashew cream sauce. Toss to combine thoroughly until the cashew sauce is heated through. Portion into bowls and garnish with parsley.
Avoiding the Watery Carrot Trap
Cooking carrot noodles beyond al dente transforms a crisp vegetable ribbon into a soggy mess. Boil them for exactly two to three minutes in salted water, then drain immediately into a colander. Raw carrots retain high moisture content, which releases rapidly upon sustained heat application. Undercooking slightly ensures the ribbons maintain structural integrity when tossed with dense sauces.
Structuring the Plate
Heavy cashew cream requires bright, acidic contrasts to balance its rich mouthfeel. Serve this dish alongside a bitter green salad dressed simply in red wine vinegar and extra virgin olive oil. The sharp acidity cuts through the fat of the soaked cashew emulsion and savory sausage rounds. Crusty sourdough bread also functions well to absorb any residual sauce left pooling at the base of the bowl.
Storage and Reheating Physics
Plant-based cream sauces containing blended raw nuts behave differently than dairy reductions when exposed to thermal shock. Store leftovers in an airtight glass container in the refrigerator for up to three days. Reheat gently on the stovetop over low heat rather than using a microwave, adding a tablespoon of vegetable broth to restore the emulsion if the sauce separates.
