Creamy Gar-Lickyalips-Licious Spaghetti

GarSpag2

Mmm, a BIG bowl of pasta is the perfect comfort food and my creamy gar-lickyalips-licious spaghetti makes a regular appearance in my household.

Ingredients:

Garlic Cashew Cream:

1 cup of cashews (soaked for 1-2 hours or, preferably, overnight)
1/4 cup of water (note: add gradually and only as required)
2-4 garlic cloves
the freshly squeezed juice of half a lemon
Himalayan pink salt and cracked black pepper (for seasoning)

Pasta and Pasta Sauce:

500g spaghetti (note: check the ingredients to ensure its vegan)
1 brown/yellow onion (halved and thinly sliced)
250g mushrooms (thinly sliced)
250g cherry tomatoes (halved)
1/4 cup of sundried tomatoes (in oil)
1/4 cup of kalamata olives
1 red chilliΒ (finely chopped)
2/4 garlic clovesΒ (minced)
Himalayan pink salt and cracked black pepper (for seasoning)

Directions:

Step 1: place all of the garlic cashew cream ingredients in a blender and blitz until smooth and creamy then set aside

Step 2: heat 1 tbsp of the oil from the sundried tomato strips in a pan, add the garlic, the red chilli and the onion and cook for a few minutes

Step 3: add the mushrooms, stir to combine and continue cooking for a further few minutes

Step 4: add the cherry tomatoes, the sundried tomato strips, season with Himalayan pink salt and cracked black pepper, stir to combine, reduce heat and simmer for 5-10 minutes (note: add more chilli/garlic/Himalayan pink salt and cracked black pepper as desired)

Step 5: cook the spaghetti as per the packet instructions, strain then add to the simmering pasta sauce

Step 6: add the garlic cashew cream and the kalamata olives, toss to combine then serve with a side of garlic bread

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