Creamy Mushroom Pasta
INGREDIENTS:
2 tbsp olive oil (optional)
2 onions (medium size, chopped)
5 cups mushrooms (cut in small cubes)
10 oz whole grain spaghetti (uncooked)
1 cup cashew nuts
2 cups oat milk (or soy or almond)
1 lemon (juice)
2 tbsp garlic powder
1 tbsp vegetable broth powder
1/2 tsp ground black pepper
Tip:
This dish also tastes delicious with any other kind of pasta (e.g. penne, linguine, etc.)
Add some steamed green beans or broccoli as a side dish if you like.
STEPS:
1. Soak cashew nuts for 10 min in hot water.
2. Bring water to boil in a medium size pot and add pasta to it. Cook according to packaging information (approx. 10-12 min).
3. In a big frying pan, add olive oil (or sauté with water, if you cook oil free) and chopped onion. Stir and sauté for about 5 min on medium to high heat.
4. Add mushrooms and stir and sauté for about 15 min on medium to high heat. Stir occasionally and add some water if ingredients start sticking to pan.
5. Meanwhile, in a high speed blender, add soaked cashew nuts, oat milk, lemon juice and garlic powder and blend until creamy.
6. Add the liquid mix to the pan and stir well.
7. Add vegetable broth powder and black pepper and let everything simmer for 5-10 min on low heat. The sauce will thicken a bit.
8. When pasta is cooked, drain the remaining water and add pasta to the pan. Combine everything together.
COOKING TIME:
45 min.
