Pasta in cashew cream

 
Jonny Barret

Creamy and cheesy yet dairy-free, this vegan pasta dish is made with cashew cheese and two types of mushrooms — it’s the perfect feel-good dish for any Winter meal. Bon appetit Yoomies!

Note: although mushroom’s earthiness keeps one grounded and calms the nervous system, they are also considered tamasic in Ayurveda, meaning they make consciousness sleepy and can dampen mood.

AIR: In moderation I FIRE: Yes I EARTH: In moderation

AIR + FIRE: In moderation I FIRE + EARTH: In moderation I AIR + EARTH: In moderation I AIR + FIRE + EARTH: Yes

Serves 4   l  Difficulty: very easy  l   Prep time: 15min  l  Total time: 20min

Ingredients 

  • 1 cup cashews

  • 4 tablespoons extra-virgin olive oil

  • 6oz. maitake mushrooms, torn into small pieces

  • 6oz. shiitake mushrooms, stems removed, torn into pieces

  • 1 medium leek, white and pale green parts only, thinly sliced

  • 1/2 teaspoon asafoetida powder

  • 12oz. spaghetti

  • 2 tablespoons nutritional yeast

  • 2 tablespoons finely chopped parsley

  • ½ lemon

  • Freshly ground black pepper

  • Pink Himalayan salt & pepper 

 

Steps 

  1. Heat 2 tablespoons of oil in a large pan or other heavy pot over medium-high. Cook mushrooms and leeks, stirring occasionally, until mushrooms are cooked and leeks are translucent and softened, about 8-10 minutes.

  2. Meanwhile, cook pasta in a large pot of boiling salted water, until al dente, about 3 minutes (the pasta will finish cooking in the pan). Drain pasta, reserving 3/4 cup pasta cooking liquid.

  3. Blend cashews, nutritional yeast, and pasta liquid in a blender until very creamy. Set cashew cream aside.

  4. Return drained pasta to pot with mushroom mixture and add cashew cream. Place over medium heat and cook, stirring well until pasta is cooked to your liking, about 3 minutes.

  5. Remove from heat. Add parsley and squeeze in juice from lemon half. Toss well to incorporate, top with fresh pepper and serve.



 
 
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