250gmushrooms of choice – we like oyster/shitake/chestnut
1large red onion
CREAMY CASHEW SAUCE
500mlalternative milk of choice
½lemon – juice of
¼tspground black pepper
1fresh chilli – seeds removed
3sprigs of fresh oregano or thyme
Put your pasta on to boil in salted water and cook according to pack instructions. Finely chop the garlic, chop the mushrooms and onion and slice chilli removing the seeds. Pick and chop your herbs
To cook your mushrooms (oil free) Heat a large non stick pan over a high heat, add the onions and garlic, reduce the heat to medium and cook for 2 minutes, to brown slightly, stirring occasionally, when they begin to stick to the pan add a good splash of veg the stock and mix well, continue to cook for another 2 minutes.
Add the chopped mushrooms and cook for 3-5 minutes, adding the tamari and stock when they begin to stick to the pan. Continue to add the stock as needed. While the mushrooms are cooking make the cashew sauce
For the cashew sauce, blend all the sauce ingredients on high speed until very smooth. Add to the sauce to the mushrooms and reduce the heat to low so the sauce does not thicken to much. Drain the pasta when cooked, keeping some of the pasta water (which is great to give a silky texture to the sauce) Mix the pasta into the mushrooms and sauce, coating the pasta well and adding a little pasta water until you get your desired creamy texture. Taste and season if need. Serve with the fresh herbs and few chilli slices and Enjoy!