This vegan recipe is super easy, and makes the creamiest pasta with peas and mushrooms.
Cashews are like a vegan’s secret weapon! They blend up so smoothly to make the best sauces! This pasta is topped with green peas and mushrooms for little pops of colour and flavour.
♡ PS: for more delicious and simple vegan recipes, check out my cookbook Liv B’s Vegan on a Budget!Print
Creamy Cashew Pasta with Peas & Mushrooms
A simple vegan pasta dish made with cashews, for the most luxurious and creamy sauce.
Note: if you do not have a high-powered blender, boil your cashews in water for 10 minutes before proceeding with this recipe.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2-3 servings 1x
- 1 cup water
- 1/2 cup cashews
- 2 tbsp nutritional yeast
- 2 tbsp lemon juice
- 1/4 tsp salt
- 1 tbsp oil
- 1 clove garlic
- 1 cup frozen peas
- 1/2 cup chopped mushrooms
- 250 g spaghetti
- black pepper to taste
- Boil the pasta, then drain and set aside.
- Meanwhile, in a high-powered blender, add water, lemon juice, cashews, nutritional yeast and salt and blend until smooth and creamy.
- In a frying pan on medium heat, fry the garlic, peas and mushrooms for a few minutes until starting to brown. Add the cashew sauce and stir. Simmer until it starts to thicken, then add cooked pasta and stir to coat. Serve with fresh black pepper. Enjoy!