Hello there beautiful people, I hope you’re all doing well 🥰

I’ve been experimenting with vegan meals now more than ever and have come up with some really gems – if I do say so myself 🙃

– Full Disclosure: I am not fully vegan however I do cook mainly vegan meals at home. I try to reduce meat intake for my personal health and the health of the environment. I also try and make sure that when I do eat meat, it is responsibly sourced (however that is a bit tricky – more about this here: 30 Days Vegan 🌱 Done and Dusted) –

I LOVE pasta (who doesn’t? Am I right?!). There really is nothing better then whipping up a quick delicious, warm, comforting plate of pasta after a busy day. Knowing it’s loaded with fiber, complex carbohydrates, good fats and lots of goodness makes it that much better.

This dish will keep you full for much longer than your typical plate of white pasta with cream sauce and won’t leave you feeling sluggish and bloated – Win!

This recipe uses just a few ingredients but the flavor payout is HUGE! Now, instead of droning on and on about how easy and delicious this pasta dish is, I’ll just share the recipe 😂

Ingredients:

250g Good Earth organic 100% whole wheat Farfalle

1 tablespoon olive oil

200g mushrooms of choice – I used a mix of brown and white enoki mushrooms but I have made it before using button mushrooms and they work just as well.

1 large oniom

2 cloves garlic

400ml (approx.) water

2 tablespoons low sodium soy sauce

salt and pepper

Optional: fresh parsley

Cashew Cream:

100g Cashews

2 tablespoons nutritional yeast

1 teaspoon garlic powder

450ml milk of choice – I used unsweetened almond milk

Juice of half a large lemon

Serves: 2; Cook Time: 20 mins

Method:

Start by boiling your pasta according to package instructions.

While your farfalle is cooking, start your mushroom sauce. Add 1 tablespoon olive oil to a large pan and add finely chopped onion. Cook for a couple of minutes then add chopped garlic and sliced mushrooms. Allow to brown for a few minutes and add soy sauce and some water gradually to de-glaze pan as you go. You can swap water for veg stock *or simply add a veg stock cube to your water for even more flavour.

While your mushroom sauce cooks, start your cashew cream sauce. You’re going to need a blender for this *if your blender is not very strong, soak your cashews in warm water for about an hour beforehand to make sure you get a very creamy sauce.

To make the cashew cream, simply blend the above ingredients for a minute or so.

Now, add your cashew cream to the mushroom sauce, add more water if needed, and let simmer for a few minutes.

Once your pasta is cooked, drain and add to sauce – save a cup or so of the pasta water to add to your sauce if you’re like to loosen it up a bit.

Serve with parsley on top and enjoy 😉

Try this one out guys – I promise you won’t regret it! It takes no more than 20 minutes to make and tastes so good you won’t believe it! Make sure you tag me if you try this one out 🙂

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Until my next post, be well xXx