I have an addiction to creamy pasta. Yesssss tomato-based pasta is great and I love it also, but nothing can beat creamy garlicy pasta with mushrooms in… YUM! I love playing around with new recipes and for this recipe, I challenged myself to a 15 min time limit. And guess what… I DID IT! So not only is this one of the best pastas I have ever made, it is quick and easy to do too!
Serves: 3
Ingredients:
- 250g spelt spaghetti (or any pasta will do)
- 1 tsp oil or spray oil
- 1 tsp chopped garlic
- 1 red onion, chopped
- 1 courgette, sliced and quartered
- 300g mushrooms, sliced
- 50g cashews (ideally pre-soaked over night)*
- 5 tbsp nutritional yeast
- 1/3 cup tahini
- 2/3 cup water
- Salt & pepper to taste
- Optional: parsley, corriander, sesame seeds, chilli flakes
*the cashews aren’t essential but really add to the creaminess
Method
- Cook pasta according to packet instructions
- Heat oil on a medium heat and add garlic and onion
- Fry for 2 minutes, add the mushrooms, fry for 1 more minute and add courgettes
- Stir veg mix frequently, and in the meantime combine cashews, nutritonal yeast, tahini and water in a blender and blitz until smooth
- Keep stirring the veg until it is cooked through
- Pour the blender sauce into the pan and mix into the veg mix
- Add the spaghetti, mix well and serve (I added LOTS of black pepper… mmmm)
