This creamy pasta is so delicious and an absolute crowd pleaser. Enjoy!
Serves 2
Ingredients
250g rigatoni pasta
50g cashews
10g dried mixed mushrooms
1 tsp bouillon
1/2 courgette
2 large handfuls spinach
100g mushrooms
2 garlic cloves
black pepper (lots of it)
Method
1) Cook the past for 8-10 minutes or using the pack instructions.
2) Soak the cashews, dried mushrooms and bouillon in a bowl with 200ml boiling water for 5 minutes. Then blend in a nutribullet until smooth and creamy.
3) Heat a pan on medium heat and drizzle some oil into the pan. Fry the garlic, mushrooms and courgette for a few minutes until they they have softened. Add the spinach stirring frequently until it has wilted.
4) Drain the pasta, reserving some of the pasta water, and stir in the pasta into the vegetable pan. Turn off the hob.
5) Stir in the creamy sauce, pasta water and lots of black pepper
Enjoy 🙂 This creamy pasta is quick, easy and a crowd pleaser! It tastes so delicious and is perfect for anyone as well as your friends who are vegan.
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