Written by Rhian Hunter
SERVES 4
INGREDIENTS:
FOR THE SAUCE
2 TBLS Olive Oil
2 Red Onion, thinly sliced
3 Cloves Garlic, grated
4 Cups of Mixed Mushies ( Brown,
swiss, shiitake, etc)
4 TBLS Nutritional Yeast Flakes
1 Cup Soy Milk (Bonsoy)
1/4 Cup Cashews or Tahini
Salt & Pepper, to taste
FOR THE PASTA
250g Orgran Vegetable Rice Spirals or
San Remo Chickpea Pulsa Pasta or
Zucchini Noodles ( take your pick )
60g Baby Spinach & Rocket Leaves
100g Cherry Tomatoes, halved
Salt & Pepper, to taste
METHOD:
- Heat the olive oil in a large non stick frying pan over a medium to high heat and saute off the onion, garlic, mushrooms until soft. Season with salt and pepper.
- Transfer half of the mixture into a blender along with the soy milk & cashews (or tahini), blitz until smooth, set aside.
- Cook Pasta as per instructions, drain, rinse and set aside. If using zucchini just set aside.
- Reheat the frying pan with remaining mushie mix in it, add the pasta sauce, pasta or zucchini and the remaining ingredients. Toss to combine and serve once warmed through.
- Serve with fresh parsley and some more cracked pepper.