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Creamy Mushroom and Sage Pasta

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This ‘creamy’ mushroom and sage pasta is a staple dinner of ours. It is so quick and easy to make. Not to mention that it is so flavourful and absolutely packed with nutrients.
We used a gluten free quinoa and amaranth pasta but you can use any pasta you like. To top, we’ve kept it simple with sprouts, salt, pepper, a sprinkle of vegan hemp seed parmesan and a light drizzle of truffle oil.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
This is feeding: 2 people
Author: Hannah Singleton @healthyluxe

Ingredients

CHEESY SAUCE

  • 1/2 cup Cashews soaked for 2-3 hours
  • 1/3 cup Filtered Water
  • 1 1/2 tbsp Nutritional Yeast
  • 1/2 tsp Paprika
  • 1 tsp Mushroom Blend
  • 1/2 tsp Himalayan Salt

OPTIONAL TOPPINGS

  • Truffle-infused Olive Oil
  • Sprouts
  • Hemp parmesan
  • Salt & Pepper

Instructions

  • Prepare pasta according to packet instructions.
  • Meanwhile, heat olive oil and saute onion for approximately 5 minutes.
  • Add sage leaves and mushrooms. Mix well and reduce heat.
  • Whilst mushrooms are on low heat, prepare the cheesy sauce. Combine all ingredient in a high-speed blender. Blend until smooth and creamy. Add a little more water if necessary or until desired consistency is achieved.
  • Stir cheesy sauce through the mushroom mix and then add to cooked pasta.
  • Serve with your favourite Coconut Bowls and top with fresh sprouts, hemp parmsesana nd a drizzle of truffle oil (optional).

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