Cashew, chestnut mushroom, and rocket carbonara

Updated at: Thu, 17 Aug 2023 05:11:20 GMT

Step 1

Boil the cashew nuts in a large saucepan of boiling water for 5 minutes to soften. Chop the mushrooms into quarters and fry with the whole peeled garlic cloves and a tablespoon of olive oil for 5 minutes. Remove the cashew nuts with a slotted spoon and set aside in a bowl.

Step 2

Get the spaghetti on to boil for 8-10 minutes on a medium heat, using the same saucepan you used for the cashew nuts.

Step 3

To make the sauce, remove the whole garlic cloves from the mushroom pan and add to the blender with the cashew nuts, nutritional yeast, oat cream, tamari soy, the juice of half the lemon and a pinch of salt and pepper. Blitz until you have a smooth creamy consistency. Pour the blended sauce into a small saucepan to warm it through on a very low heat.

Step 4

Drain the spaghetti when it still has a bit of bite. Then mix it with the hot cashew sauce, the mushrooms and two thirds of the rocket. Use tongs to twist the saucy spaghetti into two serving bowls with the remaining rocket and a wedge of lemon.

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Under 30 minutes