Creamy Dill and Mushroom Pasta

The best part?

All of the ingredients that were used in this recipe were sourced plastic-free.

Creamy Dill and Mushroom Pasta

Creamy sauce made from cashews, fresh dill and mixed mushrooms… you can't go wrong with this recipe!
Servings 4 people
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins

Equipment

  • Fry pan
  • Medium pot (or saucepan)
  • Chopping board and sharp knife
  • High speed blender

Ingredients

Creamy Dill Sauce

  • 1 cup cashews soaked for at least 1 hour
  • 3/4 cup water
  • 2 Tbsp lemon juice
  • 1 Tbsp onion powder
  • 1 Tbsp nutritional yeast optional
  • 1 tsp vegetable stock
  • 1 bunch fresh dill to taste
  • 1 Tbsp whole grain mustard
  • 1/2 tsp pepper
  • 1/4 tsp salt

Pasta

  • 250 g dry pasta of choice
  • 1 Tbsp olive oil
  • 1 whole red onion sliced
  • 4 cloves garlic diced
  • 500 g mushrooms sliced (a mixed variety of mushrooms is best or cup mushrooms)
  • 2 handfuls spinach

Instructions

  • Soak cashews in a bowl of water for at least one hour before you start cooking.
  • In a blender, blitz the ingredients for the creamy dill sauce and set aside.
  • In a pot of boiling water, cook the dry pasta until soft, then drain and set aside.
  • Meanwhile, fry onion and garlic in oil until it starts to soften.
  • Add the mushrooms and spinach and fry until soft.
  • Turn off heat and mix through the pasta and creamy dill sauce.
  • Divide into bowls and top with some more fresh dill and whole seed mustard.
Course: Main Course
Cuisine: Italian
Keyword: delicious, easy, pasta, Quick & Easy, Quick Meal, quick pasta, vegan, vegan dinner recipe, vegandinner, veganmeal, veganpasta

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