Ref: 222
Heading: Pasta
Cuisine: Italian
Food Type: Vegan
No of Portions: 4
Change no of portions required to :
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Ingredients & Prep
450 g
Butternut squash peeled
250 g
Wild Mushrooms mix
250 g
Pasta, any type dried
75 g
Cashews nut roasted
2 Garlic cloves grated
2 Banana shallot finely chopped
1 Vegetable stock cube or gel pot
2 tbsp
Olive oil
1/2 tsp
Thyme dried
1/2 tsp
Black pepper ground
Garnish
sprinkle
Fresh parsley chopped
Method
Step 1
Cut butternut squash into large chunks, coat in oil & roast in the oven on a baking tray at 200'c for 25 mins until soft.
Step 2
Soak the cashews in hot water for 15 minutes until soft, drain then blend the cashews, butternut squash, vegetable stock, chopped garlic & salt in a blender until smooth to a consistence of custard, add a little water if required.
Step 3
Cook the pasta to package directions.
Step 4
Heat the olive oil in a non-stick pan large enough to add paste a sauce later over medium-high heat, chop mushroom to equal size, add to the pan & fry, without stirring, until golden brown approx. 2 minutes, Stir & continue frying until golden on the other side, remove mushrooms to a plate, then quickly fry the shallots, grated garlic & thyme until soft & transparent, add the fried mushrooms & sprinkle over some salt & pepper.
Step 5
Add the pasta & sauce & fried mushrooms, reserving some mushrooms to decorate the top. Sprinkle over some fresh chopped parsley
Suggestion & Tips
You can use pumpkin in the autumn when available, use different herbs, select half the amount for starters.