This vegan mushroom pasta is the dream, it's filled with veggies and it's so creamy and warming. Plus it only takes 15 minutes from start to finish! Here's the recipe...

For the vegan mushroom pasta:
• 1 red onion
• 2 cloves garlic
• 2 sticks celery
• 250g mushrooms
• a big handful of spinach
• Frozen peas
• A handful of fresh basil
For the creamy cashew sauce
• 200g roasted cashews
• Pinch cayenne pepper (optional)
• 2 teaspoons of nutritional yeast
• 200-300ml of oat milk (depending on how thick you want the sauce to be)
• 1 teaspoon of tamari
• 1/2 a lemon
• salt and pepper

Method
Blend all of the ingredients for the sauce and place to one side.

Finely chop the onion, garlic and celery and add them to a large frying pan with the dried thyme, a sprinkling of salt and a drizzle of olive oil. Let this cook for 5-10 minutes until they've softened. While that cooks slice the mushrooms and put the pasta on to cook.

Add the mushrooms and the peas to the frying pan. Let these cook for a few minutes before adding the spinach and basil, stirring them in and letting the spinach wilt. Pour the sauce in, let it warm up and then add the pasta, mixing it all together before serving with a sprinkling of thyme on the top.

Everything is vegan, you can use a rice pasta to make it gluten free if you want and the sauce freezes brilliantly too so you can make extra and then add it to another recipe when you're in a hurry another day. Can't wait to hear what you think!