Saturday, 8 November 2014

Creamy Mushroom Pasta

I made this creamy mushroom pasta for my family when I was in Aotearoa New Zealand last time. They all enjoyed it, even those who aren't so keen on mushrooms. The delicious creaminess and cheesiness comes from cashews, which are brightened up with a little lemon juice. A luxurious but easy vegan dinner.

Creamy Mushroom Pasta

Serves 6


500 g angel hair pasta or spaghetti
1 onion
2 cloves garlic
400 g mushrooms (750 ml sliced)
400 ml unroasted unsalted cashews
300 ml soy milk
100 ml water
1/2 tsp salt
1/2 tsp dried thyme
4 tbsp nutritional yeast
1 tbsp lemon juice
1/4 tsp chilli powder


1. Chop the onion and mince the garlic. Slice the mushrooms. Heat an oiled pan over medium heat. Fry the onion until glassy. Fry the garlic for 1 minute. Add the mushrooms and fry until done.

2. Blend the remaining ingredients (except the pasta) until smooth. Cook the pasta: if you use angel hair, bear in mind that it cooks very fast.

3. Add the cashew sauce to the pan with the mushrooms and heat gently. Add some more water if the sauce is too thick. Serve with a grind of pepper and a grate of lemon zest.

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