Creamy Mushroom Pasta by @deliciouslyella

30 min

2 servings

🌱

2 tbsp

Sunflower seeds

🥜

2 tbsp

Cashews

🧅

1

Brown onion

🧄

2 cloves

Garlic

🍄

300 g

Mushrooms

🌿

Sage leaves

🌿

3 sprigs

Thyme

🌾

100 ml

Oat

🍝

150 g

Pasta

🥬

100 g

Spinach

🫒

Olive oil

🧂

Salt

⚫

Black pepper

  1. Soften
    • Cashews
    • Sunflower seeds

    Tip the cashews and sunflower seeds into a bowl and cover with boiling water. Set aside for 10 minutes to soften.

  2. Warm
    • Olive oil
    • Brown onion
    • Garlic

    Warm a drizzle of olive oil in a large sauté pan over medium heat, add the onion and garlic, and cook for 5 minutes until translucent.

  3. Add
    • Mushrooms
    • Sage leaves

    Add the mushrooms, sage and thyme and cook for 10 minutes, until golden.

  4. Step
    • Mushrooms

    Remove the pan from the heat and set aside half of the mushroom mixture.

  5. Transfer
    • Mushrooms
    • Oat or almond milk
    • Salt

    Transfer the rest of the mushroom mixture to a high-speed blender, add the oat/almond milk, a pinch of salt and plenty of black pepper.

  6. Drain
    • Sunflower seeds
    • Cashews

    Drain the sunflower seeds and cashews and add them to the blender, then blitz until smooth.

  7. Fill
    • Pasta
    • Salt

    Wipe out the pan and fill with water, bring to the boil, add a pinch of salt and add the pasta.

  8. Drain
    • Pasta

    Drain the pasta when it is two minutes away from being done to your liking, reserving a mugful of the cooking water.

  9. Heat
    • Pasta

    Tip the pasta back into the pan over medium-low heat.

  10. Add
    • Mushrooms
    • Pasta

    Add the sauce, along with the remaining mushrooms and a generous glug of the pasta cooking water.

  11. Cook
    • Pasta

    Cook, stirring often, until the pasta is al dente, adding more water as needed so that you have a creamy sauce.

  12. Stir
    • Spinach
    • Salt

    Stir in the spinach until wilted and season to taste.

Creamy Mushroom Pasta by @deliciouslyella

30 min

2 servings

🌱

2 tbsp

Sunflower seeds

🥜

2 tbsp

Cashews

🧅

1

Brown onion

🧄

2 cloves

Garlic

🍄

300 g

Mushrooms

🌿

Sage leaves

🌿

3 sprigs

Thyme

🌾

100 ml

Oat

🍝

150 g

Pasta

🥬

100 g

Spinach

🫒

Olive oil

🧂

Salt

⚫

Black pepper

Preparation Steps

  1. Step 1/12

    Tip the cashews and sunflower seeds into a bowl and cover with boiling water. Set aside for 10 minutes to soften.

    🥜Cashews
    🌱Sunflower seeds
    🥣Bowl

  2. Step 2/12

    Warm a drizzle of olive oil in a large sauté pan over medium heat, add the onion and garlic, and cook for 5 minutes until translucent.

    🫒Olive oil
    🧅Brown onion
    🧄Garlic
    🍳Sauté pan

  3. Step 3/12

    Add the mushrooms, sage and thyme and cook for 10 minutes, until golden.

    🍄Mushrooms
    🌿Sage leaves
    🌿Thyme
    🍳Sauté pan

  4. Step 4/12

    Remove the pan from the heat and set aside half of the mushroom mixture.

    🍄Mushrooms
    🍳Sauté pan

  5. Step 5/12

    Transfer the rest of the mushroom mixture to a high-speed blender, add the oat/almond milk, a pinch of salt and plenty of black pepper.

    🍄Mushrooms
    🥛Oat or almond milk
    🧂Salt
    ⚫Black pepper

  6. Step 6/12

    Drain the sunflower seeds and cashews and add them to the blender, then blitz until smooth.

    🌱Sunflower seeds
    🥜Cashews

  7. Step 7/12

    Wipe out the pan and fill with water, bring to the boil, add a pinch of salt and add the pasta.

    🍝Pasta
    🧂Salt
    🍳Sauté pan

  8. Step 8/12

    Drain the pasta when it is two minutes away from being done to your liking, reserving a mugful of the cooking water.

    🍝Pasta
    🍳Sauté pan
    ☕Mug

  9. Step 9/12

    Tip the pasta back into the pan over medium-low heat.

    🍝Pasta
    🍳Sauté pan

  10. Step 10/12

    Add the sauce, along with the remaining mushrooms and a generous glug of the pasta cooking water.

    🍄Mushrooms
    🍳Sauté pan
    ☕Mug

  11. Step 11/12

    Cook, stirring often, until the pasta is al dente, adding more water as needed so that you have a creamy sauce.

    🍝Pasta
    🍳Sauté pan

  12. Step 12/12

    Stir in the spinach until wilted and season to taste.

    🥬Spinach
    🧂Salt
    ⚫Black pepper
    🍳Sauté pan

Composition

Ingredients

Types

Seeds, Nuts, Vegetables, Herbs, Plant-based milk, Grains, Oils, Spices

Ingredients

Sunflower seeds, Cashews, Brown onion, Garlic, Mushrooms, Sage leaves, Thyme, Oat, Pasta, Spinach, Olive oil, Salt, Black pepper

Notes

Brown onion (thinly sliced), Garlic (finely chopped), Mushrooms (a mixture of chestnut and wild mushrooms, sliced), Sage leaves (roughly chopped), Thyme (leaves picked), Oat (or use water, or almond milk), Pasta (2 servings, about 75g per person, wholewheat used), Spinach (2 large handfuls), Olive oil (a drizzle), Black pepper (plenty, to taste)

Allergens

Tree nuts, Gluten

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free, soy-free, Sugar-Free

Calories

520 kcal

Macro nutrients

Protein: 18g, Carbohydrates: 70g, Fat: 18g, Fiber: 9g, Sugars: 7g

Nutritional Information

Minerals

Iron: 3.5mg, Magnesium: 95mg, Potassium: 820mg, Zinc: 2.2mg, Sodium: 380mg

Vitamins

Vitamin A: 210µg, Vitamin K: 160µg, Vitamin C: 12mg, Folate: 90µg, Niacin (B3): 4mg

Preparation

Time Information

Preparation

15 minutes

Cooking

15 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

Bowl, Knife, Cutting board, Sauté pan, Mug

Appliances

Blender

Type

Type

Type Of Dish

Main Course

Occasions

Everyday Dinner, Weeknight Meal

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

Italian

Geographic

to inform

Various

Aspect

Texture

Creamy, Smooth, Al Dente

Flavors

Earthy, Savory, Herby, Creamy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

leftovers : 2-3 days (store in an airtight container,refrigerate promptly after cooling), reheating : N/A (reheat gently on the stovetop or microwave with a splash of water or plant milk to loosen the sauce), freezer : 1 month (best frozen before adding spinach as texture may suffer,thaw in fridge overnight before reheating)