Creamy mushroom pasta

A great vegan alternative, so creamy and yummy

Creamy and simmering

Prep time

Cooking time





1. Toast raw cashew nuts in a non stick pan on medium heat for 5-8 mins, keep them moving till they start to brown.

2. Peel and finely chop the onions and garlic, chop the mushrooms and broccoli into small pieces.

3. Cook the pasta and add the broccoli to the pasta a few mins in.

4. Fry the onions and garlic in a non stick pan until they start to brown. Add a splash of veg stock or water to incorporate the browned flavour to the dish. This should take about 3-5 mins.

5. Add the mushrooms and fry for 2-3 mins again adding a little water or veg stock if they start to stick. Add 3 tbsp of tamari and fry for a further 2 mins. Turn off the heat.

6. Time to make the sauce: in a blender add the toasted cashew nuts, soy milk or milk of choice, lemon, salt and garlic powder and blend till super smooth.

7. Put the frying pan back on high heat, add the sauce in and heat up and allow the sauce to reduce & thicken for 2-3 mins. Add pasta and broccoli straight into the sauce. Taste and season to your liking.

8. Chop the chilli and pluck the thyme off the stalk and serve to add flavour and garnish and enjoy!

Bon appetit!