Creamy Mushroom & Kale Pasta

A creamy vegan pasta! Yaaaay! As you’ve probably noticed by now I combine tofu and cashews when making cheeses or creamy things, because I find it gives a more realistic flavour than those (then slightly overpowering and distinct) ingredients alone. This was a delicious pasta I had for lunch and dinner many night of the week, and it’s got the same two core ingredients as the previous risotto – which do you prefer?

THE STATS

Approximate cost to buy everything: $15

Will serve: 4 people

Time taken: 15 minutes, plus at least 30 minutes for soaking the cashews

The protein, iron and calcium I’m not getting from meat? A big serve of all three. Thanks tofu & kale!

Ingredients

250g dried fettuccine
4-5 cloves garlic, finely chopped
3 cups various mushrooms, roughly chopped into large bite-sized pieces – the more different types, the better
3 cups fresh kale, roughly chopped
1 1/4 cup raw cashews, soaked for at least 30 minutes in hot water – the longer you leave it, the smoother the sauce – I was lazy)
250g silken tofu
2 heaped tbsp fresh sage, finely chopped
2 heaped tbsp fresh sage, leaves left whole
Freshly-cracked black pepper and sea salt, to taste
A drizzle of truffle oil, to serve (optional)

Method

Preheat oven to 180*C. Place whole sage leaves on an oven tray and coat with olive oil.

Combine soaked cashews and tofu in a bowl or food processor and blend until combined and very smooth.

Set fettuccine to cook according to packet directions.

While fettuccine is cooking, drizzle some olive oil in a large frying pan or saucepan. Add garlic and fry until fragrant over medium heat, then turn heat to medium high and add mushrooms, kale and chopped sage (use more oil if needed). Fry for 5 minutes or until mushrooms are tender and kale is wilted.

Place pre-prepared sage leaves in the oven  and bake for 5-7 minutes until blackened and crispy.

In the meantime, stir cream sauce through kale and mushrooms. Drain pasta and add to the pan, stirring very well to coat. If too dry, add a splash of olive oil.

Remove sage leaves from oven. Serve pasta sprinkled with the crispy sage, some cracked black pepper, and a drizzle of truffle oil.

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