Creamy Mushroom and Cashew Pasta

Creamy Mushroom and Cashew Pasta

Blood Sugar: 16Servings: 5Preparation Time: 25minMeal Category: Lunch
Micronutrients:FolateMagnesiumVitamin A

Macronutrients per 100g

Energy
208kcal
Sugar
3g
Fat
8g
Fiber
3g
Sat fat
1g
Protein
8g
Carbs
28g
Sodium
119mg

Ingredients

500g / 18oz Dried pasta, 1 diced Onion, 1 crushed Garlic clove, 500g / 18oz diced Mushrooms, 150g / 5.3oz Baby spinach, 35g / 1.2oz Pine nuts, 1 tbsp Olive oil, 150g / 5.3oz Raw cashews, 200ml / 6.76fl oz Unsweetened almond milk, 30g / 1oz Nutritional yeast, 1 tsp Onion powder, 1 tsp Garlic powder, 0.5 tsp Sea salt

Preparation

1. Heat 1 tbsp Olive oil in a pan over medium heat and cook 1 diced Onion, 1 crushed Garlic clove, and 500g / 18oz diced Mushrooms, stirring often, until cooked. 2. While the mushrooms cook, drain, rinse, and blend 150g / 5.3oz Raw cashews in a high-speed blender with 200ml / 6.76fl oz Unsweetened almond milk, 30g / 1oz Nutritional yeast, 1 tsp Onion powder, 1 tsp Garlic powder, and 0.5 tsp Sea salt until smooth and creamy. 3. Cook 500g / 18oz Dried pasta following the packet instructions, then drain. 4. Add 150g / 5.3oz Baby spinach to the cooked mushrooms and stir in the cashew cream. Heat slowly over low heat, stirring gently. 5. Combine the hot pasta and mushroom cashew cream together. Season with salt and pepper, and top with 35g / 1.2oz Pine nuts, then serve.

Micronutrients % of RDI

Iron
2% of RDI
Magnesium
59% of RDI
Vitamin C
2% of RDI
Omega 3
1% of RDI
Vitamin A
49% of RDI
Calcium
48% of RDI
Folate
73% of RDI

Good to know

You can add parsley, broccoli, and peas as variations. Make sure to soak the cashews properly for a creamy texture.

How to Prepare

1. Heat 1 tbsp Olive oil in a pan over medium heat and cook 1 diced Onion, 1 crushed Garlic clove, and 500g / 18oz diced Mushrooms, stirring often, until cooked. 2. While the mushrooms cook, drain, rinse, and blend 150g / 5.3oz Raw cashews in a high-speed blender with 200ml / 6.76fl oz Unsweetened almond milk, 30g / 1oz Nutritional yeast, 1 tsp Onion powder, 1 tsp Garlic powder, and 0.5 tsp Sea salt until smooth and creamy. 3. Cook 500g / 18oz Dried pasta following the packet instructions, then drain. 4. Add 150g / 5.3oz Baby spinach to the cooked mushrooms and stir in the cashew cream. Heat slowly over low heat, stirring gently. 5. Combine the hot pasta and mushroom cashew cream together. Season with salt and pepper, and top with 35g / 1.2oz Pine nuts, then serve.

Good to Know

You can add parsley, broccoli, and peas as variations. Make sure to soak the cashews properly for a creamy texture.

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