Creamy Mushroom Pasta

Quick. Easy. Tasty. This low-ingredient creamy mushroom pasta is exactly our kind of food.

Ingredients

-1 people+

Metric

Method

1. 1

   Transfer the cashews to a bowl and cover them with hot water from a kettle. Set to one side while you carry out the next steps.

   
2. 2

   Add a small drizzle of olive oil to a frying pan on a medium heat then add the mushroom and fry for 8 minutes. Then add the garlic and fry for 3 minutes.

   
3. 3

   Meanwhile cook the pasta as per the packet instructions. Note: when you drain the pasta save 250ml (1 cup) of pasta water for the sauce.

   
4. 4

   Toast a few cashews in a separate frying pan on a medium heat for 3-5 minutes or until golden brown.

   
5. 5

   Drain the soaked cashews then add them to a blender, along with the nutritional yeast, 250ml (1 cup) of pasta water, apple cider vinegar and generous pinches of salt and pepper. Blend until smooth, then taste and add extra seasoning if necessary.

   
6. 6

   Pour the creamy sauce over the mushrooms, then add the drained pasta and stir to combine.

   
7. 7

   Serve with a light drizzle of olive oil, freshly ground black pepper and the toasted cashews.