This dish contains the following allergens: Tree Nuts
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2
servings of your favourite pasta
250ml
non dairy milk –oat or coconut works well
3 tbsp
nutritional yeast
2 cloves
garlic
Salt and pepper to taste
1 tsp
cornflour
0.33333333333333 cup
cashews
250g
chestnut mushrooms
Olive oil or vegan butter for cooking
2
servings of your favourite pasta
8fl. oz
non dairy milk –oat or coconut works well
3 tbsp
nutritional yeast
2 cloves
garlic
Salt and pepper to taste
1 tsp
cornflour
1/3 cup
cashews
8oz
chestnut mushrooms
Olive oil or vegan butter for cooking
Utensils
Step 1
Cook your pasta according to the instructions on the packet.
Step 2
To begin making your sauce, add your non dairy milk, cashews, nutritional yeast and a little salt and pepper to your ninja cup and blitz until smooth and creamy.
Step 3
Pour this into a saucepan and heat gently over low-medium.
Step 4
Meanwhile, slice your mushrooms and add these to a non stick frying pan with a little oil/butter and bring to a medium heat. Crush in your garlic and sauté these until golden and slightly caramelised.
Step 5
Mix your cornflour and a little milk together to create a slurry and stir this into your sauce.
Step 6
Bring to the boil, then reduce to simmer and allow this to thicken.
Step 7
Drain your pasta and stir through your sauce. Adjust any seasonings to taste, then serve topped with your mushrooms.
Cook your pasta according to the instructions on the packet.
2
servings of your favourite pasta
250ml
non dairy milk –oat or coconut works well
3 tbsp
nutritional yeast
2 cloves
garlic
Salt and pepper to taste
1 tsp
cornflour
0.33333333333333 cup
cashews
250g
chestnut mushrooms
Olive oil or vegan butter for cooking
2
servings of your favourite pasta
8fl. oz
non dairy milk –oat or coconut works well
3 tbsp
nutritional yeast
2 cloves
garlic
Salt and pepper to taste
1 tsp
cornflour
1/3 cup
cashews
8oz
chestnut mushrooms
Olive oil or vegan butter for cooking
Step 2 of 7
To begin making your sauce, add your non dairy milk, cashews, nutritional yeast and a little salt and pepper to your ninja cup and blitz until smooth and creamy.
2
servings of your favourite pasta
250ml
non dairy milk –oat or coconut works well
3 tbsp
nutritional yeast
2 cloves
garlic
Salt and pepper to taste
1 tsp
cornflour
0.33333333333333 cup
cashews
250g
chestnut mushrooms
Olive oil or vegan butter for cooking
2
servings of your favourite pasta
8fl. oz
non dairy milk –oat or coconut works well
3 tbsp
nutritional yeast
2 cloves
garlic
Salt and pepper to taste
1 tsp
cornflour
1/3 cup
cashews
8oz
chestnut mushrooms
Olive oil or vegan butter for cooking
Step 3 of 7
Pour this into a saucepan and heat gently over low-medium.
2
servings of your favourite pasta
250ml
non dairy milk –oat or coconut works well
3 tbsp
nutritional yeast
2 cloves
garlic
Salt and pepper to taste
1 tsp
cornflour
0.33333333333333 cup
cashews
250g
chestnut mushrooms
Olive oil or vegan butter for cooking
2
servings of your favourite pasta
8fl. oz
non dairy milk –oat or coconut works well
3 tbsp
nutritional yeast
2 cloves
garlic
Salt and pepper to taste
1 tsp
cornflour
1/3 cup
cashews
8oz
chestnut mushrooms
Olive oil or vegan butter for cooking
Step 4 of 7
Meanwhile, slice your mushrooms and add these to a non stick frying pan with a little oil/butter and bring to a medium heat. Crush in your garlic and sauté these until golden and slightly caramelised.
2
servings of your favourite pasta
250ml
non dairy milk –oat or coconut works well
3 tbsp
nutritional yeast
2 cloves
garlic
Salt and pepper to taste
1 tsp
cornflour
0.33333333333333 cup
cashews
250g
chestnut mushrooms
Olive oil or vegan butter for cooking
2
servings of your favourite pasta
8fl. oz
non dairy milk –oat or coconut works well
3 tbsp
nutritional yeast
2 cloves
garlic
Salt and pepper to taste
1 tsp
cornflour
1/3 cup
cashews
8oz
chestnut mushrooms
Olive oil or vegan butter for cooking
Step 5 of 7
Mix your cornflour and a little milk together to create a slurry and stir this into your sauce.
2
servings of your favourite pasta
250ml
non dairy milk –oat or coconut works well
3 tbsp
nutritional yeast
2 cloves
garlic
Salt and pepper to taste
1 tsp
cornflour
0.33333333333333 cup
cashews
250g
chestnut mushrooms
Olive oil or vegan butter for cooking
2
servings of your favourite pasta
8fl. oz
non dairy milk –oat or coconut works well
3 tbsp
nutritional yeast
2 cloves
garlic
Salt and pepper to taste
1 tsp
cornflour
1/3 cup
cashews
8oz
chestnut mushrooms
Olive oil or vegan butter for cooking
Step 6 of 7
Bring to the boil, then reduce to simmer and allow this to thicken.
2
servings of your favourite pasta
250ml
non dairy milk –oat or coconut works well
3 tbsp
nutritional yeast
2 cloves
garlic
Salt and pepper to taste
1 tsp
cornflour
0.33333333333333 cup
cashews
250g
chestnut mushrooms
Olive oil or vegan butter for cooking
2
servings of your favourite pasta
8fl. oz
non dairy milk –oat or coconut works well
3 tbsp
nutritional yeast
2 cloves
garlic
Salt and pepper to taste
1 tsp
cornflour
1/3 cup
cashews
8oz
chestnut mushrooms
Olive oil or vegan butter for cooking
Step 7 of 7
Drain your pasta and stir through your sauce. Adjust any seasonings to taste, then serve topped with your mushrooms.