Updated: Nov 28, 2020
This is my I can't believe it's vegan pasta recipe. Delicious cashew cream sauce with spinach and mushrooms.
1 cup cashews
1/4 cup olive oil
1/4 cup water
1 lemon, zest & juice
2 tsp salt
2 cups mushrooms, sliced
pinch chilli flakes
2 portions pasta, cooked
1/4-1/2 cup pasta water
6 fresh basil leaves, sliced thin
In appropriate sized container add cashews and cover with cold water. Leave in the fridge overnight to soak.
Once cashews have soaked overnight, drain and rinse. Add cashews to blender along with olive oil, water, lemon zest, juice and salt. Blend until smooth. You may need to add a small amount of extra water to ensure you get it fully smooth up to 1/4 cup extra. Set cashew sauce aside.
Cook pasta according to package directions, remember to save some pasta water.
Heat pan with small amount of oil, add mushrooms, chilli flakes and a pinch of salt and cook until tender about 2 minutes. Lower heat and add spinach, cooked noodles and cashew base. Stir until well combine and sauce is warm. Add pasta water to thin out sauce. Depending how thick you'd like your sauce add up to 1/2 cup pasta water.
Plate neatly and garnish with fresh basil! Enjoy.