Spinach Mushroom Pasta
Ingredients
| Amount | Ingredient |
|---|---|
| 500 g | penne |
| 140 g | unsalted cashews |
| 30 g | dried porcini |
| 3 tsp | bouillon |
| 3 Tbsp | olive oil |
| 350 g | chestnut mushrooms |
| 4 garlic | cloves |
| 600 g | baby spinach |
| 4 Tbsp | Vegan parmesan (nutritional yeast) |
| 1 | lemon |
| 40 g | toasted pine-nuts |
Preparation
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Cashew-porcini cream In a heat-proof jug, combine cashews, porcini and bouillon. Pour over the 500 ml boiling water, cover for 5 min, then blend until completely smooth.
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Cook the pasta & toaste pine-nuts Toaste the pine-nuts. Cook penne al dente. When done reserve a mug of the starchy water, then drain.
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Brown the mushrooms Heat the oil in a pan over medium-high. Add the mushrooms; let them 3 – 4 min until golden. Lightly salt, chop garlic and add it, and cook for another minute.
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Wilt & sauce Tip in the spinach and toss until just wilted. Pour in the cashew-porcini cream, nutritional yeast and a splash of pasta water.
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Finish Add the drained penne. Loosening with more pasta water if it looks tight. Off the heat, grate in the lemon zest and squeeze in its juice. Season with black pepper and a pinch of chilli flakes adjust salt.
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Serve Divide immediately between warm bowls and scatter with toasted pine-nuts.