Yesterday, I went to the grocery store downstairs to grab some spinach for my morning smoothie. Near the spinach, there is a basket full of carrots.
Sometimes, these carrots are your average skinny carrots. Yesterday, however, it was as if a farmer had said “let’s make a carrot perfect for spiralizing.”
I bought the two carrots, of course, even though I was not sure what I would make.
In the morning, I posted up this Instagram picture:
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While I was cooking the recipe I had decided on, my phone kept lighting up with the most hilarious comments. You guys really got a kick out of this monstrous carrot! As I was making the recipe, I kept reloading the comments because they made me laugh.
That carrot definitely provides a shock value. It is truly spiralizable! It’s tough to find carrots that large and it’s essential that the vegetable is at least 1.5″ in diameter for optimum spiralizing.
Anyway, I was really in the mood for a cashew cream sauce. I’ve made alfredo-like sauces using cauliflower and cashews before and I wanted to make one that offered an even balance of flavors. This sauce is definitely a go-to – bookmark it!
The only bummer? For best results, you need to pre-soak the cashews for at least 2 hours, ideally overnight. I mean, if you have a Vitamix (lucky!), then you can put them in raw and that blender will do its job. If not, and you’re using a Nutribullet like me, it’s crucial to presoak the cashews.
If you decide you want to make this dish for dinner, just fill a bowl with the cashews and top with water to cover the nuts. Leave out on the countertop and when you get home, you’ll have presoaked cashews for this sauce.
The mushrooms and sweet Italian sausage go together like peanut butter and jelly and combined with the nutty flavor of this cream sauce, the combination works savory wonders.
If you’re a vegetarian, add in some chickpeas, spinach or tofu to add extra protein. The cashew cream sauce will still taste deliciously velvety, even without the warmth of the sausage.
Now, if you can’t find carrots large enough, try using sweet potatoes, butternut squash or even zucchini here. They’ll all work well.
Nutritional Information & Recipe
Carrot Noodles with Mushrooms and Sausage in a Cashew Cream Sauce
- For the pasta:
- 2 large carrots peeled, Blade C, noodles trimmed
- 1 tablespoon extra virgin olive oil
- 3 cups sliced baby portobello mushrooms
- salt and pepper to taste
- 4 sweet Italian sausage links sliced into ½” thick rounds
- 1 tablespoon freshly minced parsley to garnish
- For the sauce:
- ¼ cup diced sweet Vidalia onion
- ½ cup raw cashews soaked for at least 2 hours and then drained
- 2 garlic cloves minced
- 1 tablespoon nutritional yeast
- 1 tablespoon lemon juice
- ¼ cup + 2 tablespoons of low-sodium vegetable broth + more for thinning as needed
- salt and pepper to taste
- Place a medium saucepan filled halfway with water and a pinch of salt over high heat and bring to a boil. Once boiling, add in the carrot noodles and cook for 2-3 minutes or until al dente. Once cooked, drain into a colander and set aside.
- While the carrots are cooking, place a large nonstick skillet over medium heat and add in the olive oil. Once oil heats, add in the onions and cook until onions softened, about 3 minutes. Transfer with a slotted spoon to a plate and set aside, keeping the skillet over medium heat.
- In the skillet, add in the mushrooms, season with salt and pepper and cover and cook for 5-7 minutes or until wilted. Transfer the mushrooms to a plate and set aside. In the same skillet, add in the sausage and cook 5-7 minutes or until browned and cooked through. Transfer to the plate with the mushrooms and set aside. Wipe down the skillet and keep off heat on the stovetop, for later use.
- Place the cooked onions into a high-speed blender along with the cashews, garlic cloves, nutritional yeast, lemon juice, broth and season with salt and pepper. Taste and adjust to your preference or thin out with more broth, if too thick.
- Place the same large skillet back over medium heat and add in the mushrooms and sausage, carrot noodles and toss. Pour in the cashew cream sauce. Toss to combine thoroughly until the cashew sauce is heated through. Portion into bowls and garnish with parsley.