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Export 17 ingredients for grocery delivery
Step 1
In a cup-sized blender, combine cashew, 1/2 cup vegetable broth, 1 garlic clove, and lemon juice. Blend until smooth. Set aside.
Step 2
Or, for a nut-free version, combine plant milk and flour in a small cup size blender and blend until smooth.
Step 3
In a large non-stick skillet, sauté onions, garlic, and shallots until translucent on medium heat.
Step 4
Add sliced mushrooms.
Step 5
Cook until brown and all liquid from the mushrooms has dissipated.
Step 6
Add the remaining 3 cups of vegetable broth.
Step 7
Stir.
Step 8
Add salt, pepper, and paprika.
Step 9
Add tomato paste and stir until it blends with the rest of the liquids in the pan.
Step 10
Add cashew cream or alternative flour mixture.
Step 11
MAKE SURE YOU GET IT ALL. SCRAPE DOWN THE SIDES of the blender.
Step 12
.Add white wine.
Step 13
Stir.
Step 14
The mixture will thicken as you stir.
Step 15
Be patient.
Step 16
Turn heat down to low and prepare pasta.
Step 17
If including lentil meatballs, bake according to the directions and add to the sauce once it thickens.
Step 18
Cook the pasta: Prepare pasta according to package instructions.
Step 19
Drain when done. (Rinse if using gluten-free pasta)
Step 20
Place noodles on a platter and add the mushroom sauce and lentil meatballs if included.
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