08 Sep Creamy Mushroom Pasta

This rich creamy pasta made with the Faithful to Nature pantry range by Vernon & Simóne (@the_leaf_eaters) has got us coming back for seconds! Nothing says Familia like a good Italian pasta with great company. Buon Appetito! Watch their step-by-step here.

Ingredients:

• 1 tbsp olive oil
• 2 cloves of garlic, finely chopped
• 250g brown mushrooms, sliced
• 1 cup cashews, soaked overnight
• 1 cup plant based milk
• 1/2 tsp garlic powder
• salt and pepper to taste
• 2 tbsp brown rice flour
• 150g pea pasta
• Drizzle of extra virgin hemp seed oil
• Handful pumpkin seeds
• Parsley to garnish

METHOD:

1. Start by making a cashew cream – blend together the soaked cashews, plant based milk, garlic powder and salt & pepper until smooth. Set aside. 
2. Heat a pan on medium high, add olive oil and sauté the garlic powder whilst stirring until fragrant. 
3. Add the mushrooms and stir until they are fully cooked and have  released most of their moisture. 
4. Add the cashew cream to the pan and stir well to combine with the mushrooms.
5. Make a slurry by adding a small amount of water to the brown rice flour .
6. Add the slurry to the pan and stir through to thicken the sauce.
7. Add the pasta and mix until well combined.
8. Top with a drizzle of extra virgin hemp seed oil, pumpkin seeds and parsley.
9. Add salt and pepper to taste.

Enjoy!