Creamy Mushroom Pappardelle
INGREDIENTS
- 400g pappardelle
- 500g mixed mushrooms, sliced
- 80g cashews, soaked one hour
- 2 garlic cloves
- 1 sprig thyme
- 2 tbsp olive oil
- 1 tbsp tamari
- Black pepper
NUTRITION
Per serving
540
Calories
17g
Protein
74g
Carbs
20g
Fats
METHOD
1
Cook the pasta
Cook the pappardelle in salted water until two minutes from al dente. Save a mug of pasta water before draining.
2
Sear the mushrooms
Heat oil in a wide pan and cook the mushrooms over high heat for eight minutes until well browned. Add garlic and thyme.
3
Blend the cream
Drain the cashews and blend with 200ml of fresh water, the tamari and salt until completely smooth.
4
Bring it together
Pour the cashew cream into the mushroom pan, slip in the pasta with a splash of water, toss for a minute until silky.
VEG.ARMY TIP
A small handful of dried porcini reconstituted with the soaking water gives an extra-deep flavour.
