The creamiest most delicious mushroom cashew pasta around! I’m not lying when I tell you that this pasta is decadence at it’s best. The creamy cashew sauce is to die for. It’s salty, smooth and packed full of umami goodness. I have to admit this is fast becoming my favourite comfort pasta.
When to eat
This dish can be pretty much enjoyed year round. I’ve used spring greens in the recipe but a similar Brassica can be found available year round. You can substitute the greens for kale, savoy cabbage or a whole host of other ingredients.
This meal is around 94.15% less polluting than the average UK meal.
- Eating this recipe will save around 2.76 KG CO2e per person.
- That’s equivalent to the emissions produced driving 22.85 KM in a modern car.
- 400 g Pasta (preferably rigatoni)
- 150 g Cashews (soaked overnight)
- 300 ml Vegetable Stock
- 500 g Chestnut Mushrooms
- 2 Cloves Garlic
- 4 Banana Shallots
- 3 Tablespoons Nutritional Yeast
- 200 ml White Wine (split into 2 x 100ml servings)
- 50 g Puy Lentils
- 1/2 Lemon (zested & juiced)
- 25 g Parsley
- 3 Tablespoons Olive Oil
- 200 g Spring Greens
- Place your cashews in a bowl or jar and cover with water. Let soak overnight or at least 6 hours.
- Put the lentils on to cook. Place in a small saucepan, cover with water, salt heavily and bring to the boil. Then cover and simmer for 20 – 25 minutes or until the lentils are aldente. Drain and reserve in the pan.
- Now prepare all your vegetables. Slice your mushrooms lengthways into half centimetre pieces – you should get about 4 – 5 slices per mushroom. Then peel and finely dice your garlic and shallots. Finally, wash your greens under a cold tap and then thinly slice into long ribbons.
- Using frying pan over a high heat fry the mushrooms in batches. Place a little olive oil in the pan, then toss in a handful of mushrooms. Season lightly with salt and fry for a few minutes. Then add a few tablespoons of one of the 100 ml white wine servings and reduce. Stir the mushrooms in the pan to ensure they are evenly coated in the wine mixture. Fry for a further 2 – 4 minutes until the mushrooms are have a golden brown glaze and the wine has completely reduced. Continue until all the mushrooms are cooked. Remove from the pan and reserve.
- Using the same frying pan heat a tablespoon of olive oil over a medium to low heat. Toss in the chopped shallots and garlic and fry gently for 5 minutes until the shallots are soft and see-through. Then add 100 ml of the white wine and reduce by half. Take off the heat.
- In a high-speed blender combine the soaked cashews, lemon juice, vegetable stock, nutritional yeast, 20g of parsley, the shallot mixture and half the fried mushrooms. Blend until smooth. (If you can’t fit all the ingredients in your blender in a single go – remove the mushrooms from the blending ingredients. Then, once blended pour out half the cashew mixture and re-add the mushrooms. Blend to incorporate. Then combine both mixtures in a bowl.)
- Pour the blended mixture into a large pan over a very low heat, just enough to keep warm. If the mixture looks a little too thick just add as much water as needed to thin. Taste and season appropriately. Then toss in the cooked lentils and reserved mushrooms and cover. Leave warming until required.
- Cook your pasta in a pot of large pot of salted boiling water. Cook according to the pack instructions until aldente. Whilst the pasta is cooking, place a colander over the pan, then place the spring greens inside and cover with the pan lid. Leave for 3-5 mins to steam. Then remove and reserve.
- Drain the pasta and combine with the warm pasta sauce. Tip in the spring greens and stir to evenly distribute. Serve each dish with a sprinkling of lemon zest, some chopped parsley and cracked pepper.