A dish that is both creamy and delicious, but dairy free. Yes, dairy free pasta is possible. This flavorful dish is filled with mushroom goodness and a creamy, cheesy cashew-based sauce to top it all off.
Ingredients 4 cups water 1 cup cashews coconut oil for frying 1/2 leek, finely sliced 1 large onion, thinly sliced 4 garlic cloves, roughly chopped 2-inch sprig of thyme 3-inch sprig of rosemary 1/2 bunch parsley, chopped 300 grams mushrooms (Portobello, Button, Swiss), sliced 1-2 tablespoons nutritional yeast salt and pepper
Instructions
Pour the water in a blender and add the cashews.
Blend until completely smooth and resembling milk.
Set aside.
Heat a large pan over medium heat.
Add a splash of coconut oil, and then stir in the leek, onion, garlic, and herbs.
Season with salt and pepper.
Cook for 2 minutes and then turn down the heat.
Stir in the mushrooms and cook for 8-15 minutes.
Add the cashew milk and nutritional yeast.
Taste and add more seasonings or yeast.
Cook for 2 more minutes, turn off the heat and allow to sit for a couple of minutes.
Serve over your pasta.
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