Rich, creamy, flavourful, and comforting- this dish is the ultimate comfort food. This pasta dish is bursting with creaminess and flavour, and is easy to make. The velvety, dairy-free sauce gets it’s creaminess from cashews.
Why you’ll love this creamy pasta dish
The entirely plant-based creamy sauce, delivers that luxurious texture without the heaviness of cream. This combined with the flavours from leek and mushroom make it a winning dish. This dish can be easily customised by adding spinach, peas, fresh basil or even plant-based chicken substitute if you like. It is so flavourful as it is that I didn’t add any vegan cheese but you may do so if you please!
Ingredients
- Approx 10 shiitake mushrooms, sliced
- Approx 10 brown mushrooms, sliced
- 1 tablespoon olive oil
- 1 large onion, finely diced
- 4 garlic cloves, minced
- 3 leeks, diced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 vegetable stocks (I use vegetable ‘stock pots’)
- Half cup raw cashews, soaked for around 15 mins in boiling water
- Half cup dairy free milk, unsweetened
- ⅔ bag pasta of choice
- 1 small handful of fresh parsley, chopped
Instructions
- Heat oil in pot over a medium heat
- Add chopped onions and minced garlic. Saute for a few minutes until softened
- Add chopped leeks to pot. Cook on medium heat until softened (around 10 mins)
- In another pot boil water for pasta and add salt. Add pasta when water starting to boil. Cook for around 15 mins until pasta starting to get soft (not too soft)
- When leeks are starting to become soft add chopped shiitake and brown mushrooms to same pot. Cook over a medium heat and stir regularly for around 10 mins until mushrooms are cooked well
- While cooking blend the soaked cashews and a small amount of cold water. Blend until mixture is smooth and creamy (around a minute). Your may need to add more water to achieve this (I use a ‘Nutribullet’ blender to blend cashews).
- Add salt, black pepper and vegetable stock to mushrooms, stir.
- Add dairy free milk, blended cashew mixture, and vegetable stock and stir
- Cover pot with lid and allow to cook for another 10-15 mins
- Drain pasta when ready. Add cooked pasta into sauce
- Serve in bowls. Optional- add fresh parsley or other topping like grated vegan cheddar or Parmesan. Enjoy!
Video
Tried this recipe?Mention @thecozyvegankitchen or tag #thecozyvegankitchen!
