A creamy sauce with savory mushrooms and pasta is perfect after a hard hike. This dish has the added virtues of being simple and easy to make. This recipe will work well mild winter conditions (above freezing).
Ingredients
- 1/2 cup of Cashews (more than required)
- 1/2 cup of Oat or Soy milk (more than required)
- 2 cloves of garlic
- 2 oz. Durum wheat spaghetti noodles
- 2 oz. of chopped Baby Bella mushrooms
- 1.5 oz. Olive oil
- 3–4 twigs of Italian parsley
Prepare at home
The Cashew sauce
- Soak cashews over night or boil for a few minutes to soften.
- Crush the garlic cloves and sauté in olive oil.
- Add cashews, spoonful of olive oil, garlic gloves, and oat milk to blender. For creamy results use a high-speed blender. I just use a handheld blender.
Directions at camp
- Boil water
- Add spaghetti noodles (cook 8–10 minutes or until el dante)
- Add mushrooms
- Add Cashew cream and mix
- Top with pasley
Tip: Bring a small piece of flat bread to wipe off the sauce from the pot once you have eaten the pasta. This clean-up technique will get the last bits of goodness and make your pot ready for breakfast the next day.
Enjoy.
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