Creamy Cashew & Mushroom Pasta

1

Gather your ingredients.

2

Heat a large pan over a medium heat and add the olive oil. Add the mushrooms and fry for 10 to 12 minutes, until nicely coloured. Remove from the pan and set the mushrooms aside on a plate.

3

Cook the pasta in a large pot of boiling salted water, for 8 to 10 minutes. Drain and reserve the pasta water for later.

4

Add the cashews to a bullet blender together with the same quantity of reserved pasta water and the tamari. Blend until smooth and creamy, check for seasoning.

5

After removing the mushrooms from the pan, add the chopped leeks, shallots and the garlic cloves to the pan and fry for 5 to 6 minutes until softened.

6

Add the sauce to the pan with leeks and garlic and cook for 30 seconds.

7

Then add the pasta together with the mushrooms and lemon juice. Season well and use tongs to toss all the ingredients together.

8

Top with fresh chives and a drizzle with extra virgin olive oil before serving.