Creamy mushroom and cashew pasta

Creamy mushroom and cashew pasta

Estimated time: 55–60 minutes, including hot soaking alongside preparation · Yield: 3–4 servings

Allergens: Cashews and gluten in regular pasta. Check package labels and cross-contact risks.

Ingredients

• 300 g dried pasta
• ¾ cup raw unsalted cashews
• 1 cup hot water for soaking, plus ¾ cup fresh water for the sauce
• 2 tbsp olive oil
• 300 g button mushrooms, sliced
• 3 garlic cloves, chopped
• 1 tbsp lemon juice
• 2 tbsp nutritional yeast, optional
• ½ tsp salt and black pepper to taste
• A handful of chopped parsley

Method

1. Soak cashews in hot water for 20–30 minutes and drain, or soak overnight in the refrigerator.
2. Blend drained cashews with ¾ cup fresh water, lemon, nutritional yeast and salt until smooth.
3. Cook pasta according to the package; reserve a cup of cooking water before draining.
4. Heat oil in a wide pan and cook mushrooms for 6–8 minutes until liquid evaporates and they brown.
5. Add garlic for 30 seconds, then the cashew cream and a little pasta water.
6. Toss pasta with the sauce, thin as needed with cooking water, and add pepper and parsley.

Cooking tip

Use a powerful blender for a smooth sauce; add water gradually.