Cashew Cream Green Lentil Penne

Servings: 2 yield(s)
Prep Time: 25 mins
    Cashew Cream Sauce
  • 1/2 cup raw cashew nuts, soaked for minimum 2 hours
  • 1/3 cup water
  • pinch salt
  • pinch sugar
  • 1 packet Vital Proteins Collagen (optional )
  • Pasta
  • 1 box Explore Cuisine Green Lentil Penne
  • 1/2 cup mixed mushrooms, sliced
  • 1 cup green peas ((thawed if frozen))
  • 1/2 cup chopped red onion
  • 1 garlic clove
  • 1-2 tbsp olive oil
  • 2 tbsp nutritional yeast
  • salt + pepper to taste
    Cashew Cream Sauce
  1. Drain the soaked cashews and rinse thoroughly.
  2. Blend all the ingredients in a high-speed blender until smooth. If the mix is too dry, add a few tablespoons of water.
  3. Pasta
  4. Cook pasta according to packet instructions. Pasta must be cooked al-dente. Save 1/2 cup of pasta water and set aside.
  5. Heat a large frying pan over medium heat, add onions and garlic. Cook for 1 minute. Turn heat up to high.
  6. Add mushrooms and cook until all liquid been evaporated, and the mushrooms start to turn golden (around 5 minutes).
  7. Turn heat down to medium high. Add green peas. Cook for 1 minute. Season with salt and pepper.
  8. Add pasta, cashew cream, and some reserved pasta water. Remove from stove. Toss gently.
  9. Serve immediately, garnished with nutritional yeast.