INGREDIENTS
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•1 pound farfalle (or gluten-free pasta)
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•1/2 cup finely chopped sun-dried tomatoes
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•2 tablespoons olive oil
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•1 large onion, chopped
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• 4 garlic cloves, minced
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•1/2 cup raw cashews or blanched almonds
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•*2 cups water
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•1 tablespoon lemon juice
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•2 teaspoons sea salt
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•1 pound sliced mushrooms
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•Freshly ground black pepper
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•Chopped fresh Italian parsley for garnish