Creamy Cashew Milk Mushroom Pasta

A comforting pasta dish featuring sautéed mushrooms and a velvety cashew milk sauce without heavy cream. Tags: V (Vegan) | DF (Dairy-Free)

Prep Time: 10 minutes | Cook Time: 20 minutes | Servings: 2

Ingredients

• 200 g pasta
• 1 cup Alt Milk unsweetened cashew milk
• 1 cup sliced mushrooms
• 3 garlic cloves, minced
• 1 tbsp olive oil
• 1 tbsp flour
• ½ tsp black pepper
• Salt and mixed herbs, to taste
• Fresh parsley, for garnish

Instructions

• Cook pasta according to the packet instructions and reserve some pasta water.
• Heat olive oil in a pan and sauté garlic and mushrooms until tender.
• Add flour and cook for 1 minute.
• Gradually pour in cashew milk, stirring continuously.
• Simmer gently until the sauce thickens.
• Add pasta, salt, pepper, and herbs.
• Toss well, adding pasta water if needed.
• Garnish with parsley and serve warm.

Tip: Use unsweetened cashew milk and keep the sauce at a gentle simmer to prevent separation.

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