This pasta recipe is pretty quick to throw together on a weeknight, as long as you have your cashews pre-soaked. If you have a high powered blender, you can forgo the soaking in a time pinch, although the soaking will result in a creamier sauce.
3/4 cup raw cashews soaked for 4 hours
1 med brown onion, diced
2 cloves garlic, minced
3 large flat mushrooms, finely sliced
3 tbsp nutritional yeast
40g dried porcini mushrooms, soaked in 3/4 cup boiling water for 5-10 minutes. Squeezed dry, keeping soaking liquid.
2 tsp white wine vinegar
1/2 tsp garlic powder
1 cup baby peas
2 tbsp olive oil
1 500g packet pasta of your choice, we love angel hair
Soak cashews, for four hours or overnight.
Strain & place cashews in blender with 1 cup of water, nutritional yeast, garlic powder and a pinch of salt. Blend on high until smooth.
Heat oil in a fry pan, sauté onion & garlic on low-med until translucent. Add in fresh mushrooms and roughly chopped porcini. Sauté on high until cooked. Reduce heat to low and pour in cashew cream, vinegar, and peas, warm through and turn off heat.
Cook pasta to al dente according to packet instructions.
Put pasta into sauce, stirring and adding porcini mushrooms stock as needed to thin the sauce.
Season with salt and pepper to taste.
Top with Kinda Bacon coconut bacon, or any other favourite vegan bacon, and extra nutritional yeast or vegan parmesan.
Recipe serves 4.