Creamy Vegan Mushroom and Garlic Pasta
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Try this Creamy Vegan Mushroom and Garlic Pasta, so comforting and satisfying. Enjoy the garlicy mushrooms and pasta with the rich and creamy sauce made with cashew nuts. Ready in just 15 minutes!
Prep time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
£0.87
Makes: 4
Creamy Vegan Mushroom and Garlic Pasta
Try this Creamy Vegan Mushroom and Garlic Pasta, so comforting and satisfying. Enjoy the garlicy mushrooms and pasta with the rich and creamy sauce made with cashew nuts. Ready in just 15 minutes!
Ingredients
- 100 g cashews (£0.90)
- 200 ml almond milk (£0.15)
- 400 g chestnut mushrooms (£0.87)
- 2 handfuls of spinach (£0.40)
- 4 cloves of garlic (£0.12)
- 400 g wholewheat fusilli (£1.00)
Cupboard Essentials
- ½ tbsp soy sauce
- 300 ml vegetable stock
- 1 tsp dried thyme
- 1 tsp olive oil
Method
- Chop your mushrooms and mince your garlic. Add the mushrooms to a large frying pan with a tsp of olive oil. Cover with a lid so that the juices of the mushroom help to prevent burning. (This is a good way to use less oil)!
- Boil your kettle and add the pasta to a medium saucepan. Also prep 300ml of vegetable stock at this stage.
- After around 6 minutes the mushrooms should be nicely softened. Remove the lid and add in the garlic and thyme, stirring in a splash of vegetable stock as well.
- While this is frying, add the cashews, soy sauce, almond milk and a pinch of salt to your blender. This will blend into a thick, creamy sauce.
- Pour in the rest of your stock with the garlicy mushrooms. Slowly stir in the cashew cream, also adding the spinach. Cook until you get your desired consistency.
- The pasta should be ready now, drain and add to your pan! I served with some fresh chilli to add a fun (lol) contrast to the creaminess of the sauce.
Nutrition
Servings: 4 servings
Fat: 15g
Calories: 410kcal
Carbohydrates: 48g
Protein: 16g
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