Creamy One-Pot Mushroom Pasta
Total Time
25 minutes
Prep Time
0 seconds
Cook Time
25 minutes
Rating
0 out of 5 stars
(0)
Ingredients
2 servings
- 2 tablespoons sunflower seeds
- 2 tablespoons cashews
- 1 brown onion
- 2 cloves garlic
- 300g mushrooms
- handful of sage leaves
- 3 sprigs thyme
- 3.4 fl oz oat/almond milk
- 150g pasta
- 2 large handfuls of spinach
- drizzle of olive oil
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Preparation
Step 1
Tip the cashews and sunflower seeds into a bowl and cover with boiling water. Set aside for 10 minutes to soften.
Step 2
Warm a drizzle of oil in a large sauté pan set over medium heat. Add the onion and garlic, cook for 5 minutes until translucent.
Step 3
Add the mushrooms, sage and thyme and cook for 10 minutes, until golden.
Step 4
Remove the pan from the heat and set aside half of the mushroom mixture. Transfer the rest to a high-speed blender then add the milk, a pinch of salt and plenty of black pepper. Drain the sunflower seeds and cashews and add them too. Blitz until smooth.
Step 5
Wipe out the pan and fill with water. Bring to the boil, add a pinch of salt and add the pasta. Drain when it is two minutes away from being done to your liking, reserving a mugful of the cooking water.
Step 6
Tip the pasta back into the pan and set the heat to medium-low heat. Add the sauce, along with remaining mushrooms and a generous glug the pasta cooking water. Cook, stirring often, until the pasta is al dente, adding more water as needed so that you have a creamy sauce.
Step 7
Stir in the spinach until wilted and season to taste.
Step 8
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