INGREDIENTS:

1 packet of fresh linguine pasta 
150gm/punnet mushrooms
150gm packet cashews 
1 litre vegetarian stock
5 garlic cloves
3 spring onions
small bunch parsley
Salt & Pepper to taste

 

METHOD:

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.