CREAMY CASHEW BUTTER MUSHROOM PASTA

Mains

Try with your favourite f&f nut butter!

Vegan friendly

Vegetarian

WHAT YOU'LL NEED

2 cups cashew milk
1 tbsp olive oil
2 cloves garlic, crushed
8 button mushrooms, sliced
1 cup peas
4 stalks green curly kale, de-stemmed and chopped
2 cups pasta of choice
Salt and pepper
Fresh lemon juice

"A plate of creamy cashew butter mushroom pasta made with Fix & Fogg cashew butter. The pasta is coated in a rich, creamy sauce featuring sautéed mushrooms."

METHOD

In a blender, prepare Cashew Milk by blending Fix & Fogg Cashew Butter and water. Set aside.
Cook pasta according to packet instructions until al dente. Drain, set aside.
In a large pan, cook garlic in olive oil until fragrant.
Add mushrooms to pan and cook until browned. Add peas and kale to pan and pour over cashew milk. Stir well and add cooked pasta.
Mix to ensure all ingredients are well coated in cashew sauce. Cook for 5 minutes until sauce has thickened.
Season to taste with salt and pepper. Squeeze fresh lemon juice over pasta before serving.

For a spicier kick, add chilli flakes and chilli powder to pan when frying garlic. This recipe will serve around 3–4 people but can be doubled or halved depending!