Vegan Special Pasta

Any regulars to this little blog of mine will remember I have a dish I like to call ‘Alice’s Special Pasta’ haha. Even now it’s just referred to as ‘special pasta’ and we all know what that means! I knew doing Veganuary meant no special pasta so I was determined to come up with a vegan version!

This was really simple and honestly just as tasty!

Ingredients (serves 3)

Pasta (approx 80g per person)

200g cashew nuts

300ml oat milk

1 courgette 

1 red onion

200g mushrooms (any kind)

1 clove garlic, finely chopped

1/4 tsp paprika

1/4 tsp garlic salt

1 tsp Nutritional yeast

 

Method

First off boil the kettle. Pour the cashews into a bowl and cover with boiling water. Let them soak for 30 minutes at least. 

After about 15 minutes, put a pan of water on the hob. Once boiling add the pasta and cook to packet instructions.

Slice the mushrooms, courgette and onion. Heat a little oil in a pan on a low heat and start cooking the garlic until it is sizzling. Add the veggies and let this cook for a good 10-15 minutes, turning occasionally and ensuring they get a little brown. 

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After the cashews have been soaked for 30 minutes, drain them and add them to a food blender to blitz until in tiny pieces. Add the oat milk along with the paprika, garlic salt, some salt and pepper and a teaspoon of nutritional yeast and blitz until nice and smooth – you want to blitz for a good couple of minutes to make sure it’s nice and creamy.

Add to a pan and gently heat – this will thicken it up a little more.

Drain the pasta and add back into the saucepan along with the veggies and the delicious creamy sauce and top with some nutritional yeast if you fancy!

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Enjoy! Let me know what you think!

Love, A x

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