• 250gram wholemeal linguine
  • 300gram mushrooms
  • 1 spring onion
  • 400gram canned tomatoes
  • 1tbs olive oil
  • 1tbs sunflower seeds
  • 1tbs cashew mush
  • salt, pepper, chili powder, Italian herbs
  • handful fresh basil
  1. Fill a pot with water, bring it to the heat, add a pinch of salt and linguine and let it cook for 10 minutes at minimum heat.
  2. Wash spring onion and mushrooms and cut them in slices.
  3. Heat olive oil in a pan, add spring onion and sunflower seeds and steam for one minute.
  4. Add mushrooms and some water (50ml) and cook for 2 minutes before you add the canned tomatoes and cashew mush.
  5. Spice the mushrooms with salt, pepper, chili powder and Italian herbs.
  6. When the noodles are done, strain off the water and add them to the pan.
  7. Mix the pasta and add fresh chopped basil before you serve it on to plates.
Side fact: Thanks to the cashew mush, the pasta sauce is very creamy. Don’t mind, you won’t miss Parmesan cheese. ? 
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