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Creamy vegan white sauce spaghetti with Smoked OG Mushrooms
Ingredients for 2 Person Meal
200 grams of good quality spaghetti,
Half cup cashews,
A handful of shallots,
5 cloves of garlic,
¾ cup plant-based milk,
Half a packet of Smoked OG Mushrooms,
A pinch of oregano rosemary and thyme,
2 tbsp olive oil,
Sea salt,
Black pepper,
Basil or parsley for garnishing
Procedure
- Soak the cashews overnight. If not, you can soak them in hot water for about 20 mins until soft.
- Blend the cashews along with the plant-based milk until creamy.
- Fill up a saucepan with salted water and bring to a boil. Add your spaghetti and cook according to the time indicated on the packet.
- Heat up a frying pan, add olive oil, a pinch of oregano, rosemary and thyme (whichever aromatic herb is in your kitchen) and your chopped shallots. Add your salt. Let the shallots become white and glassy on high flame while stirring often.
- Add your chopped garlic and stir-fry for a few minutes, still stirring continuously.
- Add your Smoked OG Mushrooms to the pan and allow the OG flavour to blend with your shallot garlic mix.
- Reduce your flame and add your cashew cream. Mix well. Add some pasta water to the pan, the starch from the pasta will make your sauce even more delicious. Feel free to add more water or more milk if you want a runnier sauce.
- Taste and adjust salt if required.
- When your pasta is al dente, strain it through a colander and add it to your frying pan. Give it a good mix to coat the sauce evenly.
- Serve your pasta in two deep dish plates. Ground some pepper on top and garnish with some fresh garlic or parsley.
- Sit back and enjoy the OG magic!
In the world of gastronomy, mushrooms are the silent poets, adding depth and richness to every dish they grace.
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