My mum and I used to make a really simple white wine and creme fraiche sauce to have with seafood spaghetti and I wanted to recreate this, but vegan. This summery pasta dish is creamy while still being fresh and light.
- 125g cashews
- 600ml veggie stock
- 1 red onion, finely chopped
- 2 garlic cloves, finely chopped
- 200g mushrooms, sliced
- 200ml oat milk
- 2 tbsp nutritional yeast (more depending on your nooch enthusiasm)
- Good glug of white wine
- Juice and zest of 1 lemon
- Handful peas
- Handful edamame beans
- Chilli flakes, optional
- Handful chives, finely chopped
- Fresh basil leaves to serve
Additions: this would also work really well with sliced green beans, asparagus or other spring veg
- Boil the cashews for 10 mins until soft. Drain and blend with 200ml of the stock until creamy and smooth.
- Fry the onion for 5 mins then add the garlic and mushrooms for another 5 mins. Pour in the cashew cream, remaining stock and oat milk. Season and bring to a simmer.
- Stir in the nutritional yeast and simmer for 10 minutes adding more stock if needed. It should thicken as it cooks but it may need a little cornflower.
- Cook the spaghetti to packet instructions.
- Meanwhile, add the wine to the sauce and simmer for another 10 mins. Stir in the lemon juice and zest along with the peas, edamame beans, spinach and half the chives, leaving to cook for another 5 mins.
- Add the spaghetti into the sauce and mix well. Scatter with chilli flakes, basil and remaining chives, grate over some additional lemon zest and freshly ground black pepper.