Bowties and Cream Sauce

Rinse and dry all produce. Roughly chop the sun-dried tomatoes. Peel and dice the onion. Place cashews in a small bowl, pour in hot water to cover, and set aside. Mince the garlic. Cut the lemon in half and juice into a small bowl. Roughly chop the mushrooms. Remove parsley leaves from stems, discard the stems, and roughly chop the leaves.

Bring a large pot of water to a boil. Add the farfalle and cook about 10-12 minutes. Right before pasta is done cooking, add the sun-dried tomatoes to the boiling water to plump. Drain, then return both to the pot.

Meanwhile, heat 1 tablespoon olive oil in a medium pan over medium-low heat. Add the onion and garlic, stirring occasionally until softened, about 5 minutes. Remove from heat.

Drain the cashews. In a blender or food processor, combine the onion, garlic, cashews, 2 cups of water, lemon juice, and 2 teaspoons of salt. Blend until you achieve a creamy, slightly runny consistency. Set aside.

Return to the medium pan and heat 1 tablespoon olive oil over medium-high heat. Add mushrooms, season with salt and pepper to taste and cook until softened and slightly browned, about 5 minutes. Add the cream sauce and reduce heat to low. Cook for 2 minutes, stirring occasionally.

Add the sauce to pasta and toss to coat. Garnish with parsley and serve immediately. Enjoy!