Creamy Cashew and Mushroom Pasta

Ingredients

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• Brown Rice Penne Brown Rice Penne 500g 5 cups
• Cashew Nuts Cashew Nuts 100g 4/5 cup
• White Button Mushrooms White Button Mushrooms 500g 6 & 2/3 cups
• Vegetable Stock Vegetable Stock 400ml 1 & 3/5 cups
• Garlic Garlic 1 clove 1 clove
• Small Onions Small Onions 2 2
• Fresh Parsley Fresh Parsley 8g 1/3 cup
• Fresh Chives Fresh Chives 16g 1/3 cup
• Creamy Balsamic Dressing Creamy Balsamic Dressing 1/2 tsp 1/2 tsp
• Olive Oil Olive Oil 2 tbsp 2 tbsp
• Ground Black Pepper Ground Black Pepper 1/4 tsp 1/4 tsp

Instructions

1. 1.*Timing tip: Presoak cashews in advance, for a minimum of 4hrs.
2. 2.Cook penne according to packet instructions, meanwhile prepare the sauce.
3. 3.Heat up a medium size frying pan on high heat and add 1 tbsp olive oil.
4. 4.Once olive oil has heated up, add sliced mushrooms and fry until golden brown (you may have to remove the mushroom water a spoonful at a time to allow the mushrooms to brown properly).
5. 5.Remove fried mushrooms and set aside on a plate.
6. 6.In a high speed blender blend presoaked cashews and vegetable stock for 2-3min until smooth.
7. 7.Add 1 tbsp olive oil to the frying pan, fry diced onions and minced garlic until onion is translucent. Now pour in the cashew cream, add balsamic, chopped herbs and mushrooms.
8. 8.Once the penne is al dente, add the penne to the pan and stir well.
9. 9.Add balsamic, season with black pepper, stir to combine and enjoy.

Nutritional Information

• Calories:
  712
• Fat:
  18g
• Sodium:
  177mg
• Carbs:
  74g
• Sugar:
  13g
• Protein:
  21g