Vegan Creamy Mushroom Pasta

Prep Time: 10m (+30m soak time) | Cook Time: 15m | Servings: 2

Ingredients

• 100g mushrooms (~8 small white button mushrooms), quartered
• 1 tbsp oil
• 1/3 cup red wine
• 1 tbsp soy sauce (use gf soy sauce or tamari, if gluten-free)
• 1/2 tsp cracked black pepper
• 1/2 cup roasted salted cashews
• 1 1/4 cup boiling water
• 1 tsp veggie stock powder
• cooked pasta, to serve (use gluten-free, if gluten-free)

Instructions

Soak cashews in 1 1/4 cups boiling water for at least 30 minutes.

In a medium non-stick saucepan, heat the oil and fry the mushrooms for a few minutes until golden brown (don’t crowd them).

Add black pepper, red wine, and soy sauce, then cook on low-medium heat until at least half the liquid has evaporated.

Pour the mushroom mixture into a bowl and allow to cool for at least 15 minutes. Keep the saucepan as it will be used again.

In a blender, add all the soaked cashews along with the soaking water and the cooled mushroom mixture. Blend until smooth.

Return the blended sauce to the saucepan, add the veggie stock powder, and place over low heat. Stir constantly until the sauce heats through. Add more water if needed to adjust the thickness.

Stir the sauce through cooked pasta and enjoy!