This is the ultimate quick, easy and delicious indulgent dinner. Simply blend the sauce made from cashews, almond milk and miso paste, and pour over the cooked mushrooms before stirring through the pasta. The trick to getting the sauce right is using a powerful blender, less powerful blenders will work but may mean you end up in a slightly bitty texture - soaking the cashews for even longer will help with this. Hope you enjoy it as much as we do!
Serves 4-6 & takes 20 minutes to cook
Ingredients
For the pasta
4 large portobello mushrooms, cut into small pieces about the size of a pea
1 block of veggie-style parmesan cheese (optional, leave out for a vegan version)
400g pasta (we use a good quality linguine)
Salt and pepper
Olive oil
For the sauce
200g cashews
1 garlic clove, peeled