Red lentil pasta with cheesy cashew cream, balsamic roasted mushrooms & cherry tomatoes

1. Preheat the oven to 220ºC, gas mark 7. Trim the mushrooms, then cut them into quarters. Tip into a mixing bowl. Add the (whole) cherry tomatoes, oil and balsamic vinegar. Season. Toss together, then tip onto a baking parchment-lined baking tray and spread out evenly. Roast for 20-25 minutes, until browning and softened. 

2. Meanwhile, for the sauce, put the cashews in a small saucepan and cover with cold water. Bring to a simmer and cook for 5 minutes, then drain and rinse in a sieve. While the nuts are simmering, fry the shallot and garlic in the oil over a low heat for 5 minutes, or until soft and translucent, not browned. 

3. Tip the drained nuts, shallots, garlic, yeast flakes and a big pinch of sea salt flakes into a blender. Add 100-200ml cold water and blend until smooth, gradually adding a few more splashes of water, as needed, to thin to the consistency of double cream. Taste and adjust the seasoning as necessary. 

4. Pour this back into the small saucepan and when ready to eat, gently reheat. This sauce can be made up to 2 days in advance and covered and refrigerated until needed. Cook the pasta according to pack instructions, then tip back into the pan and combine with the reheated sauce. Fold through the roasted mushrooms and tomatoes and serve, sprinkled with the toasted pine nuts.