Creamy Mushroom & Spinach Pasta

Ingredients

For the sauce:

• Rummo Tagliatelle Pasta
• 2 handfuls of spinach
• 100g SuperValu Organic Cashews
• 400ml of oat milk
• 2 shallots
• 2 cloves of garlic
• 1 punnet of chestnut mushrooms
• 1 punnet of mixed wild mushrooms
• 1 lemon
• 2-3 tbsps tamari
• Sea salt
• Cracked black pepper
• Rapeseed oil

Method

1. Heat a large frying pan, slice the shallots and finely chop the garlic.
2. Add some rapeseed oil to the frying pan and add the mushrooms, shallot and garlic and sweat until it softens and gets a nice golden colour (6-7 minutes).
3. Mix the cashew nuts and oat milk together and blend until combined.
4. Bring some salted water to the boil and cook the pasta for 3 minutes.
5. Add the cashew nut mixture to the mushrooms once they have softened and bring them to the boil. Add the tamari, add the pasta along with some of the water and then the spinach.
6. Season with salt and pepper and then mix all together. Finish with zest and juice of 1 lemon and enjoy