• Start by roughly chopping the mushrooms and mincing the garlic. Also finely chop half of the fresh thyme by removing it from the stems and slicing finely. ⁣
• Add your pasta to boiling water and set a timer 2 minutes shy of the time suggested on the packet. ⁣
• Drizzle around a tbsp of olive oil (or coconut) into a large saucepan on a high heat. Drop in the mushrooms and shake the pan so they are evenly coated with oil. ⁣
• Leave the mushrooms! In order for them to brown we want them to release their water and then slightly char. ⁣
• After around 4 mins the mushrooms should have released their water and should be browning nicely (you can stir now). At this point add in your garlic, peas and fresh thyme and reduce the heat to low. You can add in the sprigs of thyme that you haven’t chopped to infuse into the ingredients but take these out before you add the cashew cream. ⁣
• Combine the cashews and almond milk in a blender on high. ⁣
• When the timer for your pasta goes off, use a measuring jug to remove 500ml of pasta water and mix in your stock cube. Drain the pasta after you have done this. ⁣
• Add the pasta to your saucepan and slowly pour in the cashew cream. This should be very thick so slowly add in the stock until you achieve the desired consistency that you want (300ml stock for thick, 500ml for a runnier sauce) ⁣
• Serve with salt and lots of black pep! ⁣

Dang that was a lot to type, but it all happens very quickly and can be made in under 15 mins if you’re a pro chopper. I’m loving this meal as a post-gym refuel, it’s super creamy so you’d never know its dairy free. Give it a go! ⁣