A rich creamy cashew based sauce, thick ribbons of paparadelle, earthy mushrooms and a hit of umami miso make for a seriously satisfying bowl of vegan pasta.
Creamy Cashew & Mushroom Paparadelle
Course: PastaDifficulty: EasyServings
2
servingsPrep time
30
minutesCooking time
10
minutesTotal time
40
minutesIngredients
75g Cashew Nuts, Blitzed in Processor
10 Medium Mushrooms
2 Shallots, Finely Diced
2 Garlic Cloves, Sliced
2 Tbsp White Miso Paste
2 Tbsp Nutritional Yeast
300ml Sweetened Almond Milk
200g of Whole Wheat Paparadelle Pasta
25g Vegan Butter or Oil
Directions
- Blitz cashew nuts in a processor and set aside.
- Brown the sliced mushrooms in vegan butter/oil on a medium heat and set aside.
- De-glaze this pan with 200ml of the milk and reserve.
- In a saucepan, saute shallots and garlic in vegan butter/oil on a low heat for 2 minutes.
- Add the cashews, 200 ml of de-glazed milk. Cover and simmer on a low heat for 5 minutes.
- Stir in the white miso and nutritional yeast.
- Place this cashew mixture in a processor with the remaining 100ml of milk and blitz until liquid consistency.
- Cook 200g of paparadelle until al-dente, according to the package instructions.
- Drain the paparadelle, return to pan, add the cashew sauce, stir through mushrooms, reheat and serve.