Creamy Mushroom & Spinach Pasta

Make it stand out

A creamy, hearty bowl perfect for the whole family, quick, easy & tasty

Ingredients

• Pasta of your choice (we love a wholgrain spelt or rice pasta)

• Bag/few bunches of chopped spinach

• A punnet of chopped mushrooms of your choice (we love chestnut for this)

For the Sauce

• A mug of cashews

• Teaspoon of dijon mustard

• 5 tablespoons of nutritional yeast

• 2/3 tablespoons apple cider vinegar

• 100ml oat milk

Method

For this recipe, because you can taste as you go, the quantities are very adaptable for your taste. I use a Vitamix to blend, but anything like a Nutribullet etc.. will do. You do want something that will break the cashews down. Alternatively if you don’t have cashews you can used potato as a substitute, it gives a slightly different flavour but is still a creamy, cheesy consistency

• Pour the cup of cashews into your blender & add boiling water (enough to cover the cashews) - sometimes I add more cashews to make extra sauce, so go by feel

• Leave for 10 minutes to soften the cashews, then add the other ingredients

• Blend on high until you get a smooth, creamy consistency

• I sometimes like to add a dash of hot sauce for a little kick

• Cook pasta as per instructions

• Saute the mushrooms & spinach (you can add onion if you like)

• Add the pasta to the vegetables, then pour over the creamy sauce & serve!