Vegan Mushroom Pasta with Creamy Cashew Sauce
Ingredients
- 1 red onion
- 2 cloves garlic
- 2 sticks celery
- 250g mushrooms
- a big handful of spinach
- Frozen peas
- A handful of fresh basil
Creamy cashew sauce
- 200g roasted cashews
- Pinch cayenne pepper (optional)
- 2 teaspoons of nutritional yeast
- 200-300ml of oat milk
- 1 teaspoon of tamari
- 1/2 a lemon
- salt and pepper
Preparation
Blend all of the ingredients for the sauce and place to one side.
Finely chop the onion, garlic and celery and add them to a large frying pan with the dried thyme, a sprinkling of salt and a drizzle of olive oil. Let this cook for 5-10 minutes until they've softened.
While that cooks, slice the mushrooms and put the pasta on to cook.
Add the mushrooms and the peas to the frying pan. Let these cook for a few minutes before adding the spinach and basil, stirring them in and letting the spinach wilt.
Pour the sauce in, let it warm up and then add the pasta, mixing it all together before serving with a sprinkling of thyme on the top.
