Creamy Cashew Butter Mushroom Pasta
What you’ll need:
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2 cups cashew milk
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4 tbsp Fix & Fogg Cashew Butter
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2 cups cold water
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1 tbsp olive oil
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2 cloves garlic, crushed
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8 button mushrooms, sliced
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1 cup peas
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4 stalks green curly kale, de stemmed and chopped
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2 cups pasta of choice
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Salt and pepper
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Fresh lemon juice
Method:
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In a blender, prepare cashew milk by blending F&F Cashew Butter and water. Set aside.
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Cook pasta according to packet instructions until al dente. Drain, set aside.
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In a large pan, cook garlic in olive oil until fragrant.
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Add mushrooms to pan and cook until browned. Add peas and kale to pan and pour over cashew milk. Stir well and add cooked pasta.
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Mix to ensure all ingredients are well coated in cashew sauce. Cook for 5 minutes until sauce has thickened.
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Season to taste with salt and pepper. Squeeze fresh lemon juice over pasta before serving.
For a spicier kick, add chilli flakes and chilli powder to pan when frying garlic. This recipe will serve around 3 - 4 people but can be doubled or halved depending!