Ingredients:
250g Spaghetti (or pasta of choice), cooked al dente
350g steamed cauliflower florets (until soft)
1/2 cup cashews, soaked in water
1 cup oat milk (adjust if needed)
250g mushrooms, thinly sliced
2 cloves garlic, finely chopped
1 handful of parsley, finely chopped
olive oil
salt pepper
Method:
Soak the cashews in water for 2 hours or more (or in hot water for 30 minutes). In a blender combine the cooked cauliflower florets, cashews, oat milk, salt & pepper. Blend until you have reached a very creamy consistency.
Heat olive oil over medium high heat and roast the garlic for 1 minute. Sauté the mushrooms at high heat until nicely seared.
Add the creamy cauliflower sauce, your cooked pasta and the chopped parsley. Toss well in the sauce. Garnish with more parsley and cracked pepper. Enjoy this yummy plant-based pasta