Vegan Mushroom And Kale Pasta
I’ve been duelling with time almost daily this week so I wanted to make a supper that’s quick and easy to prepare. The flavors of this dish blew me away.
I follow Deliciously Ella on Instagram and she often makes a cashew nut sauce with her pasta. I decided to try it and added mushroom, kale and peas to my dish. The pasta I used is Simple Truth Spelt Pasta and you can find it at any local Checkers.
Did you know: Spelt is not gluten-free but it does have a low gluten content. It’s excellent for diabetics and those suffering from high blood pressure. It’s classified as wheat and is cultivated from the Mediterranean region and Southwest Asia. Spelt is often used in baking and has a slight sweet flavor. Spelt is also high in fiber, protein, carbs and vitamin B.
Ingredients
1 cup boiled Spelt pasta (I bought macaroni in Checkers)
1/2 cup of cashews raw
1 tbs tahini
1 tsp garlic
1 tsp salt
1/4 cup oat milk (any milk of your choice)
1 tsp olive oil
1 punnet mushrooms
1 1/2 cups of kale
1/4 cup frozen peas
fresh thyme
Method
In a heavy-base non-stick pan, add kale, garlic and chopped mushrooms to 1 tsp of oil. Let everything sauté.
In a blender, combine Tahini, cashews and milk. Blend until very smooth.
The liquid will draw away from the mushrooms by now but don’t let the water evaporate. Add in your cashew mixture, a few sprigs of thyme and frozen peas. Let the vegetables simmer for 2 minutes and by now the sauce will thicken.
Add pre-boiled pasta, toss and season well with salt.
