- 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
- 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.
- While the pasta is cooking, finely chop the garlic cloves, slice mushrooms, and chop the herbs of your choice.
- Put your frying pan on medium heat. Once it’s hot, add your tbsp of oil and sliced mushrooms.
- When the mushrooms start to turn brown, turn the heat down to medium, add garlic, salt, and pepper.
- Deglaze your pan by pouring in the stock and cashew cream and let it simmer for 2 minutes.
- 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.
- For the finishing touch, serve with the remaining herbs and a quick zest of lemon for that bright tasty zing.
Voila!