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Creamy Mushroom Pasta with Spinach and Caramelised Onion

Updated: Apr 28, 2023

Autumn is my favourite season, especially on the Gold Coast. Warm days and crisp nights have you reaching for your woollies and craving healthy filling-the-belly kind of foods.

So coming home after taking Ted to the doggie park and making a big batch of pasta that will warm me up is my definition of pure bliss. I put on a movie and sink into the couch with a bowl of pasta while Ted disrespects my personal space in hopes that I’ll share.

Our household loves wholesome pasta dishes; they are our main staple, mainly because they taste good, fill you up and give you energy for the day, so making that large batch will have leftovers for lunch the next day.

Our bodies need to be nourished with food that fuels our bodies and is kind to our souls . This creamy mushroom pasta with spinach and caramelised onions should do the trick. This has become my go-to pasta recipe, and I had to share it.

You will need

1 cup cashews (pre-soaked for 8hrs) 1/2 cup vegetable stock 1 tbsp dijon mustard 1 tbsp lemon juice 1 tbsp vegan butter 4 garlic cloves- crushed 1 cup of mixed mushrooms 2 handfuls of baby spinach 1 tbsp olive oil 1 small brown onion diced 2 tbsp maple syrup 1 tbsp salt 1 tbsp pepper 400g Shell pasta

How to make.

To make the cream, drain your soaked cashews and rinse thoroughly. Add cashews into a high powered blender with 2 cups of water and pinch of salt (optional). Blitz till smooth, if the cream is too thick pour small amounts of water until the desired consistency.

On medium heat in a large pan add the olive oil, onions and garlic, stir until translucent adding the maple syrup continue stirring until caramelised. Then add  mushrooms to the pan stirring  until  mushrooms soften; set the pan aside.

To cook pasta – fill a large pot half way with water and boil on high heat. When the water is bubbling add the pasta and a good pinch of salt for taste and following the directions on the packet for cooking time.

While pasta is cooking start making the sauce; place the pan back on medium heat add cashew cream, stock, lemon juice, butter, salt and pepper. stir for 3 minutes or till well combine; Add the spinach and stir till softened .

When pasta is ready add a ladle of the pasta water to the pan  draining the rest . Add the drained pasta to the pan and stir till all the pasta is covered.

I really hope you enjoy this recipe. It is easy to make and will tingle the tastebuds.

I want to end this post to say, I hope everyone is feeling ok during these challenging times, it is ok to feel like you want to live under the duvet covers, I sure have felt like that in the last few weeks. Don’t feel pressured to do everything, enjoying this time at home with the loved ones or even just yourself is fine.

Eat good food, Binge Netflix, listen to music, stretch and move your body.

These ISO times too will pass.

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