Creamy Mushroom Fettuccine
Ingredients
- 100g cashews soaked in hot water for 10 minutes
- 250g fettuccine
- 2 tbsp olive oil
- 200g portobellini mushrooms roughly chopped
- 1 tbsp dried sage
- 1/2 tsp paprika
- 1 cup almond milk or other non-dairy milk
- 1/2 tsp dijon mustard
- squeez of lemon juice
- salt and pepper
- chopped parsley to serve
- cook your pasta according to the packet instructions.
- heat the olive oil in a large frying pan. once hot add the mushrooms and fry for 5 minutes until they soften and brown.
Preparation
Heat the olive oil in a large frying pan
Once hot add the mushrooms and fry for 5 minutes until they soften and brown
Drain your cashews and add them to a blender along with the dried sage, paprika, milk, dijon mustard , squeeze of lemon juice and a pinch of salt and pepper
Blend until smooth
Pour the sauce back into the frying pan with the mushrooms, stir and heat through for 1-2 minutes until the sauce thickens
Drain your pasta, keeping a bit of the water, and add it to the frying pan
Stir together, top with fresh parsley and season to taste
