This is comfort food at it’s finest, easy to make, really tasty and something we think you will make time and time again!
400g dry linguine or spaghetti
200g Leeks (use green top too)
100g roasted cashews
500ml oat milk
1 tsp salt
1 tsp garlic powder
Juice ½ lemon)
4-5 tbsp Mustard dijon
2- 3 tbsp Olive oil
1 small Red onion
2 cloves garlic
2 tsp salt
1 tb tamari
½ tsp paprika
Fresh parsley to garnish
Roughly chop the mushrooms. Chop the leeks into small bitesized pieces. Peel and finely chop the red onion and garlic.
Heat a non stick pan on high heat. Once hot add 1 tbsp of oil and the chopped mushrooms, cook for about 5 minutes stirring regularly till they are brown, you probably will have to do this in 2 batches if your pan is not big enough. Once the mushrooms have started to brown remove and put aside.
To the same pan add 1 tbsp oil, add the chopped leeks and onion, & garlic and sauté for 4-5 mins until the onions start to brown and the leek starts to soften and cook.
Fill and boil the kettle and cook the pasta as per the pack instructions. Once cooked drain and rinse and set aside (ensuring to keep some of the pasta water).
Add the stock and bring to the boil and reduce to a simmer, leave to reduce for 3-4 mins stirring occasionally.
To make the cashew bechemel, in the blender add all ingredients for the bechemel and blend till smooth. Add to the pan along with the cooked drained pasta. Coat all the pasta in the creamy sauce add most of the browned mushrooms leaving some to garnish, mix well add fresh parsley, plate up and scatter each plate with a few mushrooms and parsley - Enjoy!
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