1 packet of fresh linguine pasta
150gm packet cashews
1 litre vegetarian stock
5 garlic cloves
3 spring onions
small bunch parsley
Salt & Pepper to taste
Blend cashews & stock in a food processor until liquidated, takes a few minutes.
Saute sliced mushrooms & diced spring onions in a little water until soft & golden, add crushed garlic & cook for another minute.
Then slowly add the cashew cream bit by bit stirring all the while.
Top with parsley, sprinkle salt & pepper to taste & serve immediately.
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