Teash's Creamy Vegan Basil and Mushroom Pasta

Ingredients
- 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
Method
-
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