|100 g||mushrooms (e.g. shiitake, oyster, or button mushrooms)|
|250 g||shell pasta|
|50 g||pine nuts|
|150 g||cashew butter|
|½ tbsp||olive oil|
|ice cubes for ice bath|
|vegetable oil for frying|
Cut the broccoli into florets. Halve the mushrooms. Roughly chop parsley. Mince garlic and dice onion.
Cook pasta in salted boiling water, according to package instructions, for approx. 6 – 8 min. Drain and set aside.
In a large saucepan, blanch broccoli florets in salted boiling water for approx. 1 – 2 min. until crisp/tender.
Immediately submerge broccoli into a bowl filled with cold water and ice cubes. Allow to cool for approx. 1- 2 min. Drain and set aside.
In a grease-free frying pan, roast the pine nuts over medium heat, stirring often, for approx. 2 – 3 min. until golden brown and fragrant.
In a food processor, blend together the cashew butter, water, lemon juice, mustard, olive oil, vinegar, and a dash of sugar and salt. Add more water, if needed.
In a frying pan, sauté mushrooms, broccoli, onion and garlic in some vegetable oil over medium heat for approx. 3 – 5 min.
Add the sauce to the pan, stir well to combine, and continue to sauté for approx. 1 – 2 min. until hot.