Creamy Vegan Mushroom and Spinach Pasta

Creamy Mushroom & Spinach Pasta - you had me at pasta!

Prep time 15mins Cooking Time 20 mins

Serves Makes 4 serves

INGREDIENTS

6 large portobello mushrooms chopped

4 or 5 handfuls of spinach

3 garlic cloves chopped

1 brown onion chopped

1 cup of cashews

3/4 cup of grated Plant based cheese (I used @laudsplantbasedfoods Oat Melt)

Pasta of your choice

2 tbs dairy free butter

Olive oil

1 tbs ground oregano

Half a lemon

Salt & Pepper

Flat leaf parsley

METHOD

Step 1 Soak the cashews for ten mins in a cup of hot water

Step 2 Cook the pasta as per packet instructions

Step 3 Warm the olive oil in a large pan and cook the onion & garlic until soft

Step 4 Add the oregano and warm through

Step 5 Add the mushrooms and fry until brown

Step 6 Add the butter and stir it through the mix, then add the washed spinach cooking until it’s just wilted

Step 7 Blitz the cashews in a blender with the water until almost smooth and add to the pan, stir through

Step 8 Add your cooked pasta, dairy free cheese and chopped parsley to the pan and stir well, season with salt, pepper & the juice of half a lemon