Creamy Mushroom and Peas Farfalle is pure, yummy whole food goodness. It’s easy to prepare and astonishingly healthy for something that tastes so indulgent. From the cashews that make its luxurious sauce to toothsome whole grain brown rice pasta, every element is nourishing. Even though it’s entirely vegan, you can serve this with confidence to all your meat-eating friends on taste alone.
When I am making it for dinner, I find it hard not to eat spoonful after spoonful before it hits the table. You know that sort of macaroni and cheese experience, right? Tell me I’m not the only one because I am sure it’s universal. Chewy bites of pasta wrapped in a velvety smooth sauce, rich with mushrooms? Sprinkle on bright green peas and a splash of fresh parsley. Yep, that’s the kind of food that even rainy days are better with.
There’s a reason I chose farfalle for this dish. Not only do the individual bowties swim in sauce like macaroni, but they are an ideal perch for spring peas. Once you give this creamy dish a stir, mushrooms, pasta, and peas all fall into perfect place. Don’t you think it’s important that each bite has all the goodies in it?
Well, I suppose you can’t answer that question 100 percent without trying Creamy Mushroom and Peas Farfalle for yourself. So, as the saying goes, what are you waiting for?
FAQ- Creamy Mushroom & Peas Farfalle
Farfalle is the Italian name for pasta shaped like bowties. It has that name because farfalle means butterfly in Italian. So, whether you call it bowtie, farfalle, or butterfly pasta, it’s easy to recognize at the store.
Farfalle can be made from a variety of regular or gluten-free flours. My favorite choice is Jovial Foods whole brown rice pasta. It’s ideal for cooking al dente and much more tasty and nutritious than denatured white flour pasta. Plus, it just so happens to be gluten-free.
No. This dish relies on cashews for its rich, smooth sauce. That’s because homemade cashew cream is inherently smooth and thickens beautifully without flour or starch when cooked. Other nuts or milk will be too watery or grainy used in this recipe.
Raw cashews are the recommended choice here for their fresh, mild taste. In a pinch, you can substitute roasted cashews. But, be sure to reduce the salt in the recipe if they are seasoned with salt.
Yes. Even though only one tablespoon of plant-based butter is used in the recipe, it does flavor the mushrooms while cooking. So, the choice is yours if you don’t mind this change in taste.
You can use a different pale cooking wine, brandy or Marsala. You can also use apple juice, apple cider, or plain kombucha with delicious results. Be sure to choose one though. It will add just the touch of sweetness and acid that makes the sauteed mushrooms extra delicious.
It won’t be necessary if you have a high-powered blender like a Vitamix. If not, pour boiling water over cashews and let them sit 30 minutes. Drain well before using in recipes.
Creamy Mushroom & Peas Farfalle
- 3/4 cup cashews
- 2 cups water
- 1 1/2 tsp. salt
- 1/8 tsp. white pepper
- 1/4 tsp. paprika
- 1 TB plant-based butter
- 10 oz. mushrooms
- 1 large clove garlic grated
- 2 TB sherry divided
- 10 oz. farfalle pasta Jovial Brown Rice preferred
- 3/4 cup frozen petite peas
- 2 TB parsley minced
- Pour boiling water over cashews and let sit 30 minutes. Drain cashews. You can leave this step out if you are using a high-powered blender like a Vitamix.
- Place drained cashews in blender with water, salt, white pepper, and paprika. Blend 2 minutes at high speed or until perfectly smooth.
- Remove stems from mushrooms and cut in thick slices. Heat butter in a deep saucepan. Add mushroom and a pinch of salt. Once mushrooms begin to release moisture, add garlic. Cook until fragrant and mushrooms are glossy. Add half the sherry. Cook briefly to allow mushrooms to soak in flavor of sherry.
- Pour blended cashew cream into saucepan with mushrooms. Bring to a boil and cook briefly until cashew cream thickens. Keep sauce warm over low heat.
- Cook farfalle pasta according to package directions. Drain well.
- Add cooked pasta to saucepan with mushroom sauce. Add peas and stir to mix. Heat gently until uniformly hot. Stir in remaining sherry.
- Transfer pasta to a warm serving bowl and sprinkle with minced parsley.