Vegan MoFo IV Day 3: Easy Peasy Pasta

When I don't have much time to prepare awesome food but I don't want to eat junk food (though sometimes I do want to eat junk food ya know) I have a few recipes that can be whipped together in 20 mins from start to table. And one of those is my creamy pasta recipe. I was never a fan of creamy pastas before going vegan (weird huh!) and this recipe pleases the whole household including omnivore and peskytarian.

Ingredients

serves 3

2 cloves of garlic

1 cup raw cashews

1 Tablespoon light tahini

1 Tablespoon pesto or 6 Basil leaves

4 Tablespoons olive oil

1-2 Tablespoons lemon juice

300 ml of vegetable stock

salt to taste

1 onion sliced thinly

load of mushrooms sliced thickly

half cup of white wine

half a cup frozen peas

freshly ground black pepper

Parsley, chopped

Method

In a blender whizz up the garlic, cashews, pesto, tahini, 2 Tablespoons of the olive oil and lemon juice in that order. Add 200ml of the stock. Taste and if it needs salt add a little bit to your liking.

In a pan add the remaining 2 Tablespoons of olive oil and fry the onion and the mushrooms for 5 mins. You will need to stir this regularly. Add the white wine and cook for a further 10 mins on medium high, again stirring regularly.Now's the time to cook your pasta.

Add the cashew mix from the blender and the frozen peas and stir well. If you like a runnier sauce (I do) then add the remaining stock. Cook for 5 mins more.

Add black pepper to taste and the chopped up parsley.

Serve over your pasta.
I added some sliced up black olives to mine because I just LURVE olives.