Frozen peas and creamy mushrooms lovingly covered in a silky tofu and cashew sauce, tossed in hot spaghetti .... do I need to say more. Needless to say this goes does really well in our household. There is a 30 minute marinade time but after that it all comes together really quickly.
- 1/3 cup Soy Sauce
- 3 tbsp Maple Syrup
- 3 tbsp Apple Cider Vinegar
- 1 tsp Liquid Smoke
- 400 g Button Mushrooms, stemmed and sliced
- 2 tbsp Olive Oil
- 400 g Dried Spaghetti
- 1 cup Raw Cashews, soaked 10 minutes in boiling water
- 300 g Tofu, Soft
- 1/2 cup Unsweetened Soy or Almond Milk
- 3 tbsp Nutritional Yeast Flakes
- 4 tbsp Olive Oil
- 3 cloves Garlic, pressed
- 1 cup Frozen Peas, thawed
- 1/2 cup Parsley, chopped finely
- Salt and Pepper, seasoning
Add mushroom marinade ingredients into a bowl. Add mushrooms, toss to coat and marinate for 30 minutes, stirring occasionally.
Cover raw cashews in boiling water, soak 10 minutes then drain.
Bring a large pot of water to boil, add spaghetti, stir with a fork and simmer for 15 minutes. Drain reserving 1/2 cup of water. Return to pot and toss with a tbsp of olive oil.
Add cashews, tofu, almond or soy milk, nutritional yeast flakes into a food processor and blend till smooth, scrapping down sides as needed.
In a large frying pan, add 2 tbsp olive oil and heat over medium heat. Drain mushrooms from marinade and add to pan. Allow to cook until golden on both sides, about 5 minutes on each side. Transfer to a plate.
Add two more tbsp of olive oil to pan. When oil is hot, add garlic and cook till fragrant. Add spaghetti, cashew mixture, peas, parsley and mushrooms to pan. Toss gently until spaghetti is coated. Add reserved pasta water if sauce needs thinning. Season with salt and pepper.
Note: Sprinkle with Cashew Parmesan cheese if you have some made up in your fridge already.