Summary

Ingredients

• 300 g cashew nuts
• 2 medium onion (s)
• 200 g mushrooms, brown
• 1 small zucchini
• 500 g pasta, luten-free
• Salt, (Himalayan salt)
• pepper
• garlic

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Instructions

1. Soak the cashew nuts in warm water for 20 minutes, rinse them, then put them in the blender and cover lightly with water. Mix until you get a creamy consistency. Add enough water until it is nice and milky, but not too thin! Add Himalayan salt and pepper.
2. Finely chop 2 medium-sized onions, fry in a little olive oil, deglaze with a little water. Finely chop approx. 200g brown mushrooms, add, finely chop a small zucchini, add. Add cashew sauce, bring to the boil briefly. Danger! The cashew sauce thickens by itself! Pay attention to the consistency, if necessary slowly stir in a little water. Season with a little garlic, salt and pepper to taste.
3. In the meantime, cook the pasta and serve everything together.