Creamy Linguine with Shredded Sprouts and Mushrooms
This is one of the best ways to use brussel sprouts which are often left over around the festive period! By shredding them they cook quickly and char which unlocks an extra layer of flavour! Here we make a cashew cream which goes perfectly with linguine and mushrooms
Takes 20 minutesminutes
Serves 2
Ingredients
For the Pasta:
250glinguine pasta
250gmushrooms of choiceoyster, shiitake, chestnut suggested
1large red onionabout 200 g
2clovesof garlic
150gbrussel sprouts
2tbsptamari
For the Creamy Cashew Sauce:
100gcashew nuts
500mlplant milk of choice
Juice of ½ a lemon
1tspgarlic powder
2tbspnutritional yeast
Salt and black pepper to taste
Optional Garnish:
1fresh chilliseeds removed and sliced finely
Instructions
Prepare Cashews: Place the cashew nuts in a small pot and cover with boiling water. Simmer gently for 5-10 minutes, then drain and rinse.
Cook Pasta: Fill a large saucepan with boiling water and add 1 tbsp of salt. Add your pasta and cook according to package instructions.
Prepare Vegetables: Peel and finely slice the onion and garlic. Finely chop the mushrooms. Finely slice the brussel sprouts
Cook Onion and Mushrooms: Heat a large wide bottom pan over high heat. Add 1 tbsp of oil (or a few sprays of oil), followed by the onions, sliced brussel sprouts and ½ tsp of salt. Reduce the heat to medium and cook for 4-5 minutes stirring until the onions brown slightly. Stir occasionally. Add the chopped mushrooms and garlic and cook for another 4-5 minutes. Stir in the tamari, cook for an additional minute, then turn off the heat.
Prepare Cashew Sauce: While the mushrooms are cooking, make the cashew sauce. Add the drained and rinsed cashew nuts and the rest of the sauce ingredients to a blender or food processor. Blend at high speed until smooth. Add the creamy cashew sauce to the pan, then turn the heat to medium. Cook for 1-2 minutes, stirring continuously, to allow the sauce to thicken.
Combine Pasta, Sauce & Mushrooms: Drain the cooked pasta, reserving some pasta water. Mix the pasta into the sauce, making sure the pasta is well coated. If the sauce is too thick, add reserved pasta water until you reach your desired creamy texture. If it is too watery, cook for a few minutes to thicken, stirring constantly to avoid sticking. Taste and adjust seasoning with salt and black pepper as needed. Add the mushrooms, oninos and sprout mixture and mix through.
Garnish and Serve: Optionally, garnish with finely sliced fresh red chilli. Serve hot and enjoy your creamy, comforting pasta!
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