There is nothing better than coming home from a long day at work to know the ingredients for this quick, comforting pasta are in the fridge waiting for you. Frozen peas from the freezer, mushrooms and baby spinach left over from the weekend market haul and the fresh parsley (had to get this on the bike on the way home) are all the fresh veg you need to make this work. The other ingredients are staples you might already have in your pantry.
This recipe takes next to no time to make and is probably my all time favourite pasta dish. Its a chuck it all in a pan and blender kind of recipe with no tricks involved. If you’re a lover of creamy but super fresh pasta, give it a go, it’ll be your go to Thursday night dish soon too!
Ingredients
2 cups of raw cashews
1 cup of plant based milk (I use oat)
3 tbsp of nutritional yeast
1/2 brown onion
2 cloves of garlic
400g of button muchrooms
1 cup of frozen peas
2 cups of baby spinach leaves
3 cups of penne pasta
parsley to garnish
salt and pepper to taste
Recipe
Soak cashews in water overnight or at least for four hours.
Add cashews, milk, nutritional yeast and a pinch of salt and pepper to a high speed blender and blend until smooth. Add more milk if the sauce is too thick.
Roughly chop onion, garlic and mushrooms. Add onion and garlic to a non-stick pan and saute until soft, then add mushrooms and cook until brow. Remove from heat.
Next, boil water in a pot and add in the pasta. When the pasta is almost ready, add in the frozen peas and cook until the peas are cooked through. Drain pasta and peas and add to the pan with the mushrooms. Pour in the cashew sauce, baby spinach leaves and stir through.
Season with salt and pepper to your liking and garnish with fresh parsley when serving.
Enjoy the pasta hot or as a cool salad the next day.
