Creamy Cashew & Mushroom Pasta
The cashew in this pasta sauce gives it a delicious, rich flavour whilst packing it with nutrient rich minerals. It's super quick, versatile and a family favourite.
points
fibre
vegetables
spices
points
fibre
vegetables
spices
NUTRITION PER SERVING (Read more)
Notes
Alternatives:
shiitake mushrooms - oyster mushrooms, button mushrooms, chestnut mushrooms
leek - white onion, red onion
points
fibre
vegetables
spices
Ingredients
Method
Gather your ingredients.
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.
Cook the pasta in a large pot of boiling salted water, for 8 to 10 minutes. Drain and reserve the pasta water for later.
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.
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.
Add the sauce to the pan with leeks and garlic and cook for 30 seconds.
Then add the pasta together with the mushrooms and lemon juice. Season well and use tongs to toss all the ingredients together.
Top with fresh chives and a drizzle with extra virgin olive oil before serving.
Notes
Alternatives:
shiitake mushrooms - oyster mushrooms, button mushrooms, chestnut mushrooms
leek - white onion, red onion
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