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Creamy Cashew Butter Mushroom Pasta

What you’ll need:

  • 2 cups cashew milk

    • 4 tbsp Fix & Fogg Cashew Butter

    • 2 cups cold water

  • 1 tbsp olive oil

  • 2 cloves garlic, crushed

  • 8 button mushrooms, sliced

  • 1 cup peas

  • 4 stalks green curly kale, de stemmed and chopped

  • 2 cups pasta of choice

  • Salt and pepper

  • Fresh lemon juice


  1. In a blender, prepare cashew milk by blending F&F Cashew Butter and water. Set aside.

  2. Cook pasta according to packet instructions until al dente. Drain, set aside.

  3. In a large pan, cook garlic in olive oil until fragrant.

  4. 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.

  5. Mix to ensure all ingredients are well coated in cashew sauce. Cook for 5 minutes until sauce has thickened.

  6. 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!

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