CREAMY CASHEW ALFREDO

 

INGREDIENTS

pasta

250g cherry tomatoes

200g fresh spaghetti

1 TBSP olive oil

400g mushrooms, sliced

1 TBSP Italian herbs

1/2 TSP salt

1 zucchini, spiralled into zoodles

1 TSP chilli flakes

creamy sauce

2 CUPS raw cashews

2 cloves garlic

3-4 TBSP nutritional yeast

Juice of 1/2 lemon

1/2 TSP salt

Black pepper

1-2 CUPS soy milk (or alternative)

INSTRUCTIONS

  1. Preheat the oven to 180 C. Rinse and slice the cherry tomatoes in half. Toss the tomatoes in olive oil, spread in a single layer on a baking tray and sprinkle generously with salt. Roast for 20 minutes until the tomatoes are soft.

  2. Soak the cashews in hot water for 15 minutes. Drain and then add to a blender.

  3. Add the remaining ingredients to the blender and blitz until you have a smooth sauce. If you find the sauce too runny, add some more cashews. Season with salt to taste. Set aside.

  4. Bring a pot of water to boil and cook pasta according to packet instructions. Drain and set aside.

  5. Heat the olive oil in a large pan over medium high heat. Add the mushrooms, salt and Italian herbs, and sauté for a few minutes until the mushrooms are browned.

  6. Add the spiralled zoodles to the mushrooms in the pan and cook until beginning to soften. Once softened, pour the prepared cashew alfredo sauce into the pan and mix. Slowly add and mix handfuls of the cooked pasta until all is combined. If the sauce gets too thick, add some water.

Serve with roasted tomatoes and top with chilli flakes.