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

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

    By Elly Curshen

    • Preparation time: 15 minutes
    • Cooking time: 20 minutes to 25 minutes
    • Total time: 35 minutes to 40 minutes 40 minutes

    Serves: 4

    Ingredients

    300g chestnut mushrooms
    300g cherry tomatoes
    2 tbsp olive oil
    2 tbsp balsamic vinegar
    250g red lentil pasta (or pasta of your choice. Penne or fusilli would work well)
    4 tbsp pine nuts, toasted in a dry pan 

    For the sauce:
    100g unsalted cashew nuts
    1 large echalion shallot, finely diced
    2 cloves garlic, finely sliced
    2 tbsp olive oil
    2 tbsp nutritional yeast flakes 

     

     300g chestnut mushrooms 

    300g cherry tomatoes 

    2 tbsp olive oil 

    2 tbsp balsamic vinegar 

    250g red lentil pasta (or pasta of your choice. Penne or fusilli would work well) 

    4 tbsp pine nuts, toasted in a dry pan 

    For the sauce 

    100g unsalted cashew nuts 

    1 large echalion shallot, finely diced 

    2 cloves garlic, finely sliced 

    2 tbsp olive oil 

    2 tbsp nutritional yeast flakes 

     300g chestnut mushrooms 

    Method

    1. Preheat the oven to 220ÂșC, 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. 

     

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