Creamy Garlic and Lemon Pasta with Roasted Chestnut Mushrooms
Ingredients
Ingredients:
- 100 g cashew soaked in boiling water for about an hour or until soft
- 175 ml water
- zest of half a lemon
- 1 lemon squeezed
- 1 tbsp balsamic vinegar
- 3 cloves of garlic
- 2 tbsp nutritional yeast optional
- 125 g chestnut mushrooms
- 1 tbsp olive oil
- Salt
- black pepper
- breadcrumbs optional
Instructions
Method:
- Drizzle the mushrooms in olive oil, add a sprinkle of salt and crushed black pepper and pop into a 180'C fan oven for 15 mins
- Blend your cashew, water, lemon, vinegar, garlic and yeast together for your sauce
- Boil your spaghetti as per instructions, reserve around 100ml of pasta water
- Mix your sauce and spaghetti, add a splash of pasta water if required to loosen the consistency
- Add your roasted mushrooms and breadcrumbs if desired
Notes
For my breadcrumbs, I cut up a slice of sourdough bread into even squares, drizzled on some olive oil, pinch of salt, black pepper and dried parsley and popped into the oven until crispy. Then pulsed a few times in a food processor.