Sometimes (AKA all the time) you’ve gotta give your body what it asks for and this weekend my body was begging me for pasta. Not just any kind of pasta, oh no, creamy mushroom tagliatelle; packed with flavour thanks to the roasted garlic and porcini powder, plus with the cashews and soy milk you’ve got maximum creamth (there I go with that word again). I’m going to go out on a limb here and say that this is probs the best pasta sauce I’ve ever had.
Note: Use GF pasta and you’ve got yourself one helluva gluten free pasta dish, my friends!
- 2 cups raw cashews
- 3 cups button mushrooms, thinly sliced
- 5 large garlic cloves
- Spray olive oil
- 1/4 cup nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried porcini powder
- 1/2 teaspoon white pepper
- 2 tablespoons olive oil
- 1 1/4-1 1/2 cups soy milk
- 500g tagliatelle pasta (or spaghetti)
- Fresh parsley
- In a large saucepan, cover the cashews with water and bring to the boil.
- Next, preheat the oven to 180°C and line a baking tray with baking paper.
- While the cashews are boiling, spread the mushroom slices over the tray and add the whole garlic cloves (no need to peel). Spray with olive oil and bake in the oven for 30 minutes until mushrooms are well cooked.
- After the cashews have boiled for half an hour, drain well and then throw into a blender with the nutritional yeast, garlic powder, onion powder, porcini powder, white pepper and olive oil.
- Squeeze the gooey garlic out of its skin and add to the blender as well.
- Begin to blend and gradually pour in half of the soy milk. Keep blending on high and adding the soy milk until you have a smooth, creamy sauce.
- Cook the tagliatelle as per packet instructions and then drain well.
- Return the pasta to the empty saucepan and pour in the sauce, stirring with tongs until the tagliatelle is coated well.
- Sprinkle with the warm mushroom slices and fresh parsley.
- Serve immediately.