Creamy Mushroom Pasta
Ingredients
0.5 tsp Paprika
0.5 tsp Dijon mustard (optional)
2 tbsp Olive oil
1 tbsp Dried sage
250ml Milk (non dairy works too, unsweetened)
100g Cashews nuts
250g Spaghetti pasta
200g Mushrooms (Chestnut or any large mushrooms you prefer)
1 Lemon
Salt and pepper to taste
Chopped fresh herbs, to serve (optional)
Serves: 2
Things to try:
- Replace dried sage with dried thyme
- Swap dijon for English mustard
- Sprinkle in smoked paprika instead of paprika
Instructions
1. Place your cashews into a bowl and pour over enough hot water to cover. Set aside to soak for 5 minutes.
2. Now cook your pasta according to the packet instructions
3. Next heat the olive oil in a large frying pan and roughly chop your mushrooms, adding them into the pan as you go, fry for 5 minutes until they soften and brown.
4. Meanwhile drain your cashews and add them to a blender along with the dried sage, the paprika, the milk, the dijon mustard (optional), juice of the lemon and, a pinch of salt & pepper. Blend until smooth.
5. Pour your sauce into the frying pan with the mushrooms, stir and heat through for 1-2 minutes (no longer, as the sauce thickens quickly)
6. Finally drain your pasta and add it to the frying pan. Stir the pasta and sauce together, top with fresh herbs (optional) and season to taste with salt and pepper