Creamy Cordyceps Mushroom Pasta

Creamy, garlicky mushroom pasta, with added Cordyceps Powder. This 20 minutes plant-forward, superfood pasta makes a tasty, nutritious meal.

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YOU WILL NEED

• Cordyceps Mushroom Powder

• Cashews

• Onion

• Mushrooms

• Garlic or garlic granules

• Nutritional Yeast

• Fresh chives

• Sea salt & crushed black pepper

• Pasta of choice

WHAT ARE CORDYCEPS MUSHROOMS

This mushroom species is known to improve energy levels, reduces inflammation and supports a healthy immune system. Other benefits include improved oxygen utilization, regulate blood sugars, reduces cholesterol and has anti-aging properties.

Athletes often take these as supplements to help them with their performance and recovery. A true powerhouse.

THIS SAUCE IS

• Creamy

• Packed with flavour

• Gluten-free (if using gluten-free pasta)

• Full plant-based

• Dairy-free

• Quick to make

• so delicious

WHAT MAKES IT CREAMY

I love making a cashew cream by blending raw cashews and water until it's completely smooth. I usually start with a ration of 1/2 cup cashews to 1/2 cup water. This makes a cream with a thick consistency. To make it thinner I add a bit more water or pasta water.

ADDITIONAL TO ADD

• Spinach or kale (or other leafy greens)

• Crushed walnuts or toasted pine nuts

• Broccoli

• Swap the pasta with zucchini noodles

• If you have access to a vegan cream alternative you can use that instead of the cashew cream

• If you don't have Cordyceps you can add a bit of miso paste

OTHER PASTA RECIPES TO TRY

Miso Pumpkin Pasta

Miso Mushroom Wontons

Vegan Rose Sauce Tagliatelle

Creamy Mushroom & Asparagus Pasta (vegan)

Pea Pesto Pasta

CREAMY CORDYCEPS MUSHROOM PASTA

Creamy, garlicky mushroom pasta, with added Cordyceps Powder. This 20 minutes plant-forward, superfood pasta makes a tasty, nutritious meal.

TIME: about 20 minutes

SERVES: 2

INGREDIENTS

• 200g chestnut or portabellini mushrooms, sliced

• 1/2 cup raw cashews

• 1 - 2 cloves of garlic, finely sliced or diced

• 1 tbsp olive oil

• 1/2 white onion, finely chopped or sliced

• 2 tsp chopped, fresh chives

• 1 heaped tbsp nutritional yeast

• 2 tsp cordyceps mushroom powder

• 180g dried pasta of choice

INSTRUCTIONS

1. Boil the water for the pasta (don't forget to salt the water), boil the kettle and heat a large pan.

2. Pour boiling water over the cashew nuts and let them soften for 10 minutes. Make sure they are covered completely with water.

3. Add the pasta once the water is boiling and cook according to packaging instructions. Reserve one cup of the pasta water when draining the pasta.

4. Pour a tablespoon olive oil into the heated pan. Add the onions and saute for about 8 minutes until translucent and starting to brown.

5. Add the garlic and the sliced mushrooms to the pan and fry for another 8 - 10 minutes or until the mushrooms are lightly caramelised and have shrunken in size.

6. While the mushrooms are frying drain the cashews and transfer them to a high-speed blender, along with 1/2 cup fresh water. Blend until the sauce is completely smooth.

7. Once the mushrooms are cooked sprinkle in the nutritional yeast and season with sea salt and black pepper.

8. Pour the cashew cream and 1/2 cup of the pasta water into the mushrooms. Cook for a couple minutes. Remove the mushrooms from the heat and stir in the cordyceps powder and chives. Add more pasta water if the sauce is too thick.

9. Next, add the cooked pasta and mix to coat all over. Add more pasta water if so required.

10. Serve with additional chopped chives and black pepper.