There’s something about pan frying pasta that takes it to the next level. We love a lot of texture to our pasta dishes, there’s nothing worse than a bland, mushy pasta. This dish is loaded with fresh mushrooms, spinach and a garlic cashew cream sauce that is sure to impress. We hope you enjoy it as much as we did!

Prep time: 10 minutes

Cook time: 25 minutes

Total time: 35 minutes

Serves: 3-4 people


  • 1 large bag of farfalle pasta noodles
  • 1 1/2 cups of raw cashews
  • 2 cups of water
  • 4 garlic cloves (minced)
  • 1 onion (diced)
  • 3-4 cups of sliced white mushrooms
  • 4 handfuls of raw baby spinach (it cooks down to a lot less)
  • 1/2 tsp of paprika
  • 1/4 tsp of salt
  • 1/4 tsp of pepper
  • 2 tbsp of chili oil or grape seed oil for less spice
  • A sprinkle of fresh basil to garnish


  1. Heat a large skillet on medium low heat and add half of your chili oil.
  2. Once oil is hot throw in your diced onion and mushrooms. Cook until onions start to brown.
  3. Next add your minced garlic, paprika, salt, pepper and spinach. You may need to add your spinach in one handful at a time and wait until it cooks down to add more.
  4. in a blender combine your raw cashews and your water. Blend until smooth.
  5. Pour your cashew sauce into the pan and lower heat.
  6. Boil a large pot of water for your farfalle noodles. Cook until soft.
  7. Heat up a separate pan and add your remaining oil. Once oil is hot carefully pour your strained noodles into the pan. sauté until noodles become slightly crispy.
  8. Plate your noodles in a large bowl and top with a generous helping of your sauce.
  9. Sprinkle with fresh basil before serving! Enjoy.

Leave a Reply