Creamy One-Pot Mushroom Pasta
Made with sunflower seeds and cashews, this creamy sauce is full of protein and healthy fats, perfect for nights when you want something hearty and satisfying.
- Prep time
- 8 min
- Cook time
- 25 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons sunflower seeds
- 2 tablespoons cashews
- 1 brown onion
- 2 cloves garlic
- 3 cups mushrooms
- handful of sage leaves
- 3 sprigs thyme
- 3.4 fl oz oat/almond milk
- 5.3 servings of pasta
- 2 large handfuls of spinach
- drizzle of olive oil
Instructions
- 1
Tip the cashews and sunflower seeds into a bowl and cover with boiling water. Set aside for 10 minutes to soften.
- 2
Warm a drizzle of oil in a large sauté pan set over medium heat. Add the onion and garlic, cook for 5 minutes until translucent.
- 3
Add the mushrooms, sage and thyme and cook for 10 minutes, until golden.
- 4
Remove the pan from the heat and set aside half of the mushroom mixture. Transfer the rest to a high-speed blender then add the milk, a pinch of salt and plenty of black pepper. Drain the sunflower seeds and cashews and add them too. Blitz until smooth.
- 5
Wipe out the pan and fill with water. Bring to the boil, add a pinch of salt and add the pasta. Drain when it is two minutes away from being done to your liking, reserving a mugful of the cooking water.
- 6
Tip the pasta back into the pan and set the heat to medium-low heat. Add the sauce, along with remaining mushrooms and a generous glug the pasta cooking water. Cook, stirring often, until the pasta is al dente, adding more water as needed so that you have a creamy sauce.
- 7
Stir in the spinach until wilted and season to taste.