Creamy Vegan Mushroom Pasta
Creamy cashew sauce is the ultimate life hack if you’re new to eating plant-based but still want to enjoy the indulgence of a proper creamy sauce.
Toss through freshly made tagliolini, with soy-glazed garlic mushrooms and finish with a scattering of fresh parsley, which cuts through the richness of the sauce beautifully.
Preparation Time: 15min
Cooking Time: 15min
Serves: 2
How to make Creamy Vegan Mushroom Pasta:
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Cook your pasta according to the package instructions.
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Place the cashews in a small heatproof bowl. Pour boiling water from the kettle over the cashews and leave to soak for 15min. Then place the cashews, soy milk, lemon juice and bouillon powder into a high speed blender. Blend until thick and creamy.
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Finely chop the parsley, grate the garlic and slice the chestnut mushrooms 0.5cm thick. Place a large frying pan over a medium heat and add a drizzle of oil. Once hot, add the mushrooms and fry until browned off all over. Stir through the garlic during the final minute of cooking.
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Add the creamy cashew sauce and reduce the heat so the sauce doesn’t thicken too much.
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Drain the pasta once cooked, reserving some of the pasta water. Stir the pasta through the mushrooms and sauce, adding pasta water until you have a nice creamy consistency.
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Serve with a scattering of fresh parsley, seasoned with salt and freshly cracked black pepper. Enjoy!
Chef’s tip: You could use this sauce for cauliflower cheese, macaroni cheese, enchiladas, vegan lasagne – anything!
Planthood meals only take 15 minutes to heat, garnish, and plate. It’s the leading fresh, healthy, plant-based, restaurant-quality service which delivers chef pre-prepared meals, 80% pre-cooked.
