Ingredients
400g pasta
1 onion, peeled and diced
4 garlic cloves, peeled and diced
200g mushrooms, sliced
1 teaspoon of dried rosemary
Large handful of spinach
100g cashews
100ml almond milk
1 tablespoon of tamari
1 tablespoon of nutritional yeast (optional)
Juice of 1 lemon
Salt and pepper
method
Make the sauce by placing the cashews, almond milk, tamari, nutritional yeast, lemon juice and a sprinkling of salt into a powerful blender. Blend until a really creamy sauce forms. You may want to add a dash more almond milk if needed to blend the sauce.
Place a pan over a medium heat and add a drizzle of olive oil. Once warm, add the diced onion, garlic and a sprinkling of salt. Cook for 10 minutes until the onion becomes soft.
Once soft, add the sliced mushrooms, dried rosemary and a sprinkling of salt. Mix well and cook for 10 minutes until the mushrooms reduce in size and turn soft.
While the mushrooms cook, put the pasta on to cook according to the instruction on the pack. Once cooked, drain (reserving a little of the pasta water) and mix through the mushroom pan.
Pour in the creamy sauce and add the spinach. Mix well and cook for a few minutes to heat everything through and allow the spinach to wilt – mixing through a dash of the pasta water if the sauce becomes too thick.
Once everything has heated through, serve the pasta in bowls with some black pepper sprinkled on top.
