Mushroom Cream Pasta
1 pack 500g Rigatoni
500g button mushroom (sliced)
3 cloves garlic (minced)
200g Cashew Cream
generous handful arugula (optional)
sea salt, pepper
2tbs lemon juice
Bring a large pot of water to a boil.
Cook Rigatoni according to the packaging instructions. While it’s cooking make the sauce.
Heat the oil slightly in a large skillet.
Sauté sliced mushrooms until slightly browned.
Add garlic and sauté for couple of minutes longer.
Add cashew cream and half of the water and cook until it starts bubbling.
With the heat the cashew cream thickens so you’ll need to adjust it with the rest of the water, you might need to add a little more or a little less.
Once you adjust the thickness of the sauce, season with sea salt and pepper.
Turn off the heat. Add the sauce into cooked Rigatoni mixing well.
Add arugula and parsley. Serve immediately, enjoy!
Victoria is a certified Health Coach and Plant Based Nutritionist. She helps other people to regain a healthy relationship with food and to develop healthy life lasting habits. She writes about plant based nutrition and shares recipes on her blog as well as posting gorgeous, mouth watering meals to her Instagram feed.
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