Mushroom and herb pasta with plant-based cashew cream sauce
A plant-based version of a rich creamy pasta. It is super healthy, comforting and so delicious.
Ingredients
- 250 g tagliatelle pasta
- 125 g cashew nuts soaked
- 80 g mushrooms sliced
- 3-4 cherry tomatoes chopped
- 1 tbsp cornstarch optional
- ¼ cup almond milk
- 2 garlic cloves crushed
- ½ tsp himalayan salt
- 1 tsp chilli flakes plus more for serving
- 1 tsp mixed herbs
- ground white pepper to taste
Instructions
- Soak cashews in water for at least 1 hour or overnight. for best results. When ready to cook, drain and rinse the cashews with fresh water.
- Place the cashews in a blender or food processor, add 1/2 cup almond milk, salt, pepper and any spices you desire and blend until turned into a creamy sauce. You can also add fresh herbs like basil to add more flavour. Set the sauce aside.
- Cook pasta using the instructions of the packet, once cooked, drain pasta with cold water and set aside.
- Heat the oil n a large skillet over a medium heat, saute the onions and garlic until soft and tender. Add the mushrooms and mixed herbs and cook until the mushrooms are slightly brown and well cooked.
- Lower the heat and stir in the pasta and the creamy sauce onto the skillet until well combined.
- Add in cherry tomatoes and mix together with the pasta. Add more pepper and salt if needed, then serve into a pasta bowl.
- Enjoy!