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Creamy Mushroom and Spinach Pasta (Vegan) Recipe, Serves 2
In Stock
Country of Origin: Australia
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About the product
Sold frozen. Some thawing in transit may occur. If Useby is a fresh date then shelf life extends by 6 months.
Vegan - Comforting - Full of Umami
Ingredients
250g organic pasta (penne or fettuccine)
2 tbsp olive oil
2 cloves garlic, minced
1 small brown onion, finely chopped
200g mushrooms (button or Swiss brown), sliced
2 handfuls baby spinach
1/2 cup raw cashews (soaked 15 mins)
3/4 cup oat or almond milk
2 tbsp nutritional yeast
1 tbsp lemon juice
Salt and freshly ground black pepper, to taste
Optional: fresh parsley or vegan parmesan to serve
Instructions
Cook the Pasta
Boil pasta in salted water until al dente. Drain and set aside.
Blend the Cashew Cream
In a blender, combine soaked cashews, plant milk, nutritional yeast, lemon juice, salt and pepper. Blend until smooth and creamy.
Sauté the Veggies
In a pan, heat olive oil over medium heat. Sauté garlic and onion for 2–3 minutes. Add mushrooms and cook until browned. Toss in spinach and cook until wilted.
Add the Sauce
Pour the cashew cream into the pan. Simmer for 2–3 minutes until warmed and thickened slightly.
Mix and Serve
Toss in the cooked pasta and stir to coat. Adjust seasoning to taste. Serve warm, topped with parsley or vegan cheese if desired.
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