Creamy Mushroom Pasta
Ingredients
Serves 4-5
30g dried porcini mushrooms
500ml boiling water
1 tbsp extra virgin olive oil
1 onion, finely chopped
4 cloves garlic, crushed
500g mushrooms (e.g. shiitake, chestnut, oyster), sliced
1 tsp fresh or dried thyme
2 tbsp tamari
150g soaked cashews
250ml plant milk
Juice of 1/2 a lemon
2 tbsp nutritional yeast
500g spaghetti
Salt and pepper
Method
Soak dried porcini in boiling water for 30 mins. Drain, reserving the soaking water, and roughly chop the rehydrated mushrooms. Set aside.
Heat olive oil in a pan then add onion and garlic. Cook until translucent. Add fresh mushrooms, rehydrated porcini, thyme and tamari and cook until the mushrooms have browned. Cook spaghetti according to the packet instructions.
Meanwhile make a cashew sauce by adding cashews, mushroom soaking water, milk, lemon juice and nutritional yeast to a high-powered blender and blitz until completely smooth. Add cashew sauce to the mushroom mixture and heat gently until it reaches your desired thickness. Add pasta cooking water as needed.
Stir through the cooked spaghetti, season to taste and serve with lots of fresh parsley. I also love this with a drizzle of truffle oil.