Teash's Creamy Vegan Basil and Mushroom Pasta

clock 15 minutes + 15 minutes bowl Serves 2


  • 200g dried spaghetti
  • 1 cup of cashews
  • 1 Tbsp olive oil
  • 1 courgette, diced
  • 50g button mushrooms, diced
  • Handful of fresh basil leaves
  • 2 Tbsp nutritional yeast
  • 250g punnet cherry tomatoes, halved
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  • 1. In a heat proof bowl, cover the cashews with at least a cup of boiled water and soak for 5-10 minutes. Drain, and reserve the water.

  • 2. In a saucepan, cook the pasta in boiling water.

  • 3. Heat the oil in a medium-sized frying pan and sauté the mushrooms and courgette until soft.

  • 4. In a blender place drained, soft cashews, basil leaves, nutritional yeast and a cup of water the cashews were soaking in. Blend until creamy. Taste and add more basil to your liking.

  • 5. Add sauce to the courgette and mushrooms. Add the cooked pasta and mix all ingredients together.

  • 6. Add cherry tomatoes and cook for a further 5 minutes.

  • 7. Serve and enjoy!

  • Tip: To make this gluten free simply swap out the pasta type

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