Food Type: Vegan
No of Portions: 4
Change no of portions required to :
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
sprinkle Fresh parsley chopped
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.
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.
Cook the pasta to package directions.
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.
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.