Vegan Creamy Mushroom Pasta

Ingredients:
500 g pasta of choice
1 can mushrooms, rinsed, drained and pat-dried
1 tb olive oil

For the sauce:
1 cup cashews (soaked in hot water for 15 minutes)
3 tb nutritional yeast
1 tb lemon juice
1 tsp Dijon mustard
1-1½ cup unsweetened soy milk, depending on how thick you prefer the sauce
Salt and black pepper, to taste

Add-ins:
A handful of spinach
Toasted walnuts, chopped
A pinch of smoked paprika or thyme


Instructions:
1. Sauté the mushrooms in the oil over high heat until nicely browned. Set aside.
2. Blend the sauce ingredients in a high-speed blender until silky smooth. Set aside.
3. Cook the pasta according to package instructions.
4. Pour the cashew sauce over the warm pasta and toss until evenly coated.
5. Stir in a handful of spinach.
6. Serve topped with toasted walnuts and sprinkled with smoked paprika or thyme.


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