Mains, Vegan, Vegetarian
Creamy Vegan Pasta
Recipe by Charlotte Roberts
Tip: Cooking Mode
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Cooking method:
Ninja Zerostick Cookware
- Prep Time: 10 mins
- Total time: 20 mins
- Skill Easy
- Serves 2 people
Creamy Vegan Pasta
Utensils required
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Nuts
Ingredients
- 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
Cooking mode
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Method
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Step 1
Cook your pasta according to the instructions on the packet.
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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.
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Step 3
Pour this into a saucepan and heat gently over low-medium.
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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.
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Step 5
Mix your cornflour and a little milk together to create a slurry and stir this into your sauce.
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Step 6
Bring to the boil, then reduce to simmer and allow this to thicken.
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Step 7
Drain your pasta and stir through your sauce. Adjust any seasonings to taste, then serve topped with your mushrooms.
