This is a fantastic vegan and gluten free dinner that comes together in 20 minutes. Cashews make a rich creamy sauce and addition of sage and paprika gives it a warming oomph.
Prep
5 min
Cook
15 min
Serves
4
Difficulty
Easy
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Ingredients
cashews 200 g
free from fusilli pasta 300 g
mushrooms 400 g (chopped)
dried sage 2 tbsp
paprika 1 tsp
almond milk 400 ml
Dijon mustard 1 tsp
lemon 1 (juice)
Method
Cook the pasta according to the packet instructions.
Meanwhile, soak the cashews in some hot water for 5 minutes, then drain.
Juice the lemon. Roughly chop the mushrooms. Heat a generous glug of oil in a large frying pan on a medium heat, add the mushrooms and fry for 5 minutes until they start to brown.
Meanwhile, add the drained cashews to a blender along with dried sage, paprika, almond milk, Dijon mustard (optional). Season to taste with the lemon juice and salt and pepper then blend until smooth.
Pour your sauce into the frying pan with the mushrooms, stir and heat through for 2-3 minutes (no longer, as the sauce thickens quickly).
Drain your pasta and add it to the frying pan. Stir the pasta and sauce together , add more seasoning if you feel it needs it. Plate up and enjoy!
