Quick & easy plant based Creamy Mushroom Pasta

  • 1 bottle of Little Island Cashew Cream
  • 200g mushrooms
  • 2 cloves of garlic
  • 200g of pasta of your choice
  • ½ cup veggie stock
  • Handful of fresh herbs of your choice. We used chives but parsley, dill or even tarragon would be great too!
  • Sprinkle of lemon zest if you have got it
  • Salt & Pepper
  • 1 tbsp oil – any works
  1. Cook the pasta until al dente (when it has still got a bite to it!). Put aside 1 cup of the pasta water, then strain and put it aside.
  2. While the pasta is cooking, finely chop the garlic cloves, slice mushrooms, and chop the herbs of your choice.
  3. Put your frying pan on medium heat. Once it’s hot, add your tbsp of oil and sliced mushrooms.
  4. When the mushrooms start to turn brown, turn the heat down to medium, add garlic, salt, and pepper.
  5. Deglaze your pan by pouring in the stock and cashew cream and let it simmer for 2 minutes.
  6. Add in the pasta and half of your chopped herbs and toss it around. If it looks dry, add some of the cooking water from the pasta.
  7. For the finishing touch, serve with the remaining herbs and a quick zest of lemon for that bright tasty zing.