Who doesn’t love a good creamy pasta? You may think that when you switch to a healthy lifestyle it’s something you’ll have to give up permanently. But I’ve got good news… you CAN enjoy a delicious and satisfying bowl of pasta, and know that you’ve nourished your body with the good stuff!
Mushrooms have many medicinal properties and make a great substitute for meat.
This recipe is dairy-free, wheat- and gluten-free and vegan. I use raw cashew nuts to make my “cream” for this sauce and nutritional yeast adds a cheesy flavour. You could use any gluten and wheat-free pasta, such as buckwheat, brown rice or amaranth pasta.
2/3 cup of raw cashews
1 1/4 cup of water
2 tbsp nutritional yeast
1 tsp Himalayan crystal salt
a handful of fresh sage
250g quinoa pasta
Organic and virgin coconut oil or extra virgin olive oil for frying
250g porcini mushrooms
120g shiitake mushrooms
3 big cloves of garlic, finely chopped
truffle oil and fresh lemon to finish
Place the cashews, water, nutritional yeast and salt in a blender and blend until completely smooth.
Cook the pasta according to package instructions.
Slice the mushrooms and saute them in coconut or olive oil. Once they start to brown nicely, add the garlic and continue to fry for a few minutes.
In a separate pan, fry the sage in some oil for a few minutes until it turns crispy.
Season the sauce to taste with black pepper and salt if necessary. Toss the pasta and sauce together and serve topped with a few crispy sage leaves. Finish with a drizzle of truffle oil and a squeeze of lemon if desired.