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Cashew Cream Pasta Dinner |

Easy Cashew Cream Pasta Dinner

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  • 1 cup cashews
  • 3/41 cup chicken broth
  • I package fresh pasta (I used Simple Truth Sweet Potato Fettuccine!)
  • 2 tsp olive oil
  • 2 cups mushrooms, sliced
  • 1 can artichoke hearts (NOT in brine), chopped
  • 1 1/2 cups asparagus, chopped
  • 1 package Aidells Chicken Sausage, sliced
  • 1/2 tsp smoked paprika
  • 1/2 tsp thyme
  • Salt & pepper to taste


  1. In a blender cup, blend together the cashews and chicken stock until thick and creamy, about 2-3 minutes. Start with 3/4 of a cup of stock and add more as needed. Set aside.
  2. In a large skillet, heat the olive oil, then add the mushrooms, asparagus and chicken sausage. Cook on medium heat until the mushrooms and asparagus are softened, about 7-10 minutes. Add the artichoke hearts and heat for another 2 minutes.
  3. Add the cashew cream sauce to the meat and veggie mixture and stir to combine. Season with paprika, thyme, salt and pepper. Set aside.
  4. Prepare pasta according to package instructions.
  5. Once the pasta is cooked, serve immediately with the meat and veggie sauce on top. Enjoy!
  6. Store left overs in the fridge for up to 4 days.