Creamy Mushroom Pasta
Looking for a plant-based and flavorful weeknight dinner? Try this creamy mushroom tagliatelle recipe! It's quick, easy, and delicious. For a nut-free option, feel free to swap out the cashew nuts for oat or soy-based cream.
Servings: 2
Ingredients
- 8 oz / 220g Tagliatelle
- 8 oz / 220 g brown mushrooms finely diced
- 1 cup cashew nuts soaked in hot water for 30 mins, or boiled for 10 mins
- 1 cup oat milk unsweetened
- 2 cloves garlic finely chopped
- 1 cup parsley finely chopped
- 1 lemon juiced
- 1 tsp salt for pasta boiling and seasoning 1/2 tsp pepper or to taste
- 1/2 tsp chili flakes optional
- 1 tbsp olive oil
Instructions
- Start by soaking your cashew nuts in hot water for 30 minutes or boiling them for 10 minutes.
- While the cashew nuts soften, heat up some olive oil in a pan and sauté the garlic for a minute.
- Add your diced mushrooms and cook them on high heat until done. Then, add some lemon juice, pepper, and chili flakes for some extra flavor.
- Cook your tagliatelle in salted water until it's al dente. Be sure to save some of the salted cooking water.
- Drain your cashew nuts and blend them in a small blender with oat milk and salt until you have a creamy consistency. Add the creamy sauce to the mushrooms, along with the cooked pasta and some of the pasta cooking water.
- Finally, stir in some chopped parsley and coat everything well with the sauce.