Becky (banded_becky) wrote in vegancooking,
Becky
banded_becky
vegancooking

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creamy mushroom and tomato pasta

My boyfriend made this the other night; I have no idea where he got the recipe, but it was delicious and so easy that I thought I'd share! Takes about half an hour including prep time if you soak the cashews before you start.

Creamy mushroom and tomato pasta

What you need:
  • A blender
  • A large frying pan (for the sauce)
  • A large pot (for the pasta)
  • ~200 g raw cashews (we used unsalted, but I guess either would work)
  • 1 can coconut cream
  • ~400 g mushrooms, sliced
  • Garlic to taste, diced
  • A few sundried tomatoes
  • 2 tsp. mixed herbs
  • 1 tsp. veggie stock powder (optional)
  • 2 tbsp. olive oil
  • Dried spaghetti or other pasta of your choice
What you do:
  1. Put cashews in some warm water to soak for a few hours before you want to cook. This makes them easier to blend up, especially if your blender is dodgy like mine.
  2. Put your pasta on to cook in some boiling water.
  3. Chuck the cashews and the coconut cream in the blender and blend until you have a smooth creamy liquid.
  4. Fry up your sliced mushrooms with a bit of olive oil and garlic. Add in the herbs and veggie stock as they cook.
  5. Once the mushrooms are cooked, add the sundried tomatoes and fry them together for a few minutes.
  6. Add your creamy cashew/coconut cream mix and cook till the entire mix is hot and the sauce has thickened a bit (about 5-7 minutes). Make sure you stir it fairly constantly or it tends to stick on (much like dairy-based creamy sauce).
  7. Drain your pasta and serve with the creamy sauce. I added salt and pepper. =)
Tags: nuts-cashews, pasta
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