This recipe was developed by Amanda Maiorano (@madeby.mandy) for our 'Mushrooms Are So Mush More Than You Think' Campaign in February 2021.


Serves 4 | Dairy Free, Egg Free, Gluten Free Option | Under 30 minutes

INGREDIENTS:

2 tbsp olive oil

1 garlic clove, minced

1 white onion, finely diced

1 leek, white and green section only, halved and thinly sliced lengthways

260g Swiss brown mushrooms, sliced

4 sage leaves

4 thyme sprigs

50g baby spinach

400g dried pasta (gluten free, if required)

1 cup pasta cooking water

Salt and pepper, to season

Sauce

1 cup cashews, soaked in boiling water for 15 minutes

2 tbsp Lemon juice

2 tbsp nutritional yeast

15g dried porcini mushrooms + 1/4 cup soaking water

1 cup pasta cooking water

METHOD:

1. Place dried porcini mushrooms in a small bowl and cover with boiling water; set aside.

2. Place a large saucepan over medium heat. Once warm, add olive oil, onion and leek; cook for 2-3 minutes, or until soft and translucent.

3. Meanwhile, bring a pot of water to boil, add pasta and cook as per instructions on packet. Once cooked, drain pasta and reserve two cups of cooking water.

4. Add minced garlic, sage, thyme and mushrooms to the onion and leek. Continue cooking for a further 8-10 minutes, or until mushrooms have softened.

5. For the sauce, place soaked cashews, lemon juice, nutritional yeast, rehydrated porcini mushrooms, pasta cooking water and porcini soaking water to a blender. Blend on high speed for 10-20 seconds until a smooth, creamy sauce forms.

6. Return drained pasta to saucepan with mushrooms, and stir in cashew sauce and the remaining one cup of pasta cooking water. Season with salt and pepper. If the pasta appears too dry, gradually add more pasta water and stir to combine. This will help loosen the sauce, making it more creamy. Enjoy!