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Title: Cashew Cream And Mushroom Pasta Bake
Categories: Casseroles, Vegetarian
Yield: 1 Casserole
250 g Giant fusilli pasta (or
-other pasta shape)
250 g Cashew nuts
180 g Chestnut mushrooms
130 g Frozen peas
100 g Smoked tofu
1 md Onionl diced
3 cl Garlic; chopped
1 tb Cider vinegar
1 tb Dried thyme
Olive oil
Salt and pepper
An hour or more before cooking, add 250 g boiling water from the
kettle to the cashew nuts, cover, and leave to soak.
Pre-heat oven to 180°C.
Wipe the mushrooms clean with a damp paper towel and slice them. Fry
the mushrooms in a little olive oil until they start to brown. Do
this in batches so as not to crowd the pan.
Slice and fry the smoked tofu in the same pan used for the mushrooms,
then cut each slice into pieces.
Again, using the same pan, dice and fry the onion until soft and
translucent. Add the chopped garlic and 1 tb dried thyme and fry for
a few more minutes.
Cook the pasta in salted water until just slightly firm in the
middle. I take out the pasta using a spider so I can re-use the hot
water to defrost the peas.
Defrost the frozen peas in boiling hot water.
Make the creamy sauce by blending the cashews with their soaking
liquid and 1 tb cider vinegar. Keep blending until nice and smooth.
Combine everything, season with salt and pepper to taste, and pour
into a baking dish.
Bake 20 minutes at 180°C.
Recipe by Caolan McMahon
Recipe FROM: <
https://caolan.uk/kitchen/recipes/
cashew_cream_and_mushroom_pasta_bake/>
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