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 red onion
200g mushrooms (any kind)
1 clove garlic, finely chopped
1/4 tsp paprika
1/4 tsp garlic salt
1 tsp Nutritional yeast
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.
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!
Enjoy! Let me know what you think!
Love, A x