just 7 ingredients
Creamy Leek & Mushroom Pasta Sauce
By Piers Warren & Ella Bee Glendining, from Vegan Cook & Gardener Serves 2 | Prep 15 mins, plus 3 hours soaking | Cook 12 mins
INGREDIENTS
• 1 medium-sized leek
• 2 garlic cloves
• large handful of mushrooms
• 100g (3½oz) pasta
• 1 tbsp vegan pesto
• 1 tbsp light olive oil
For the vegan cream
• 150g (5½oz) soaked cashew nuts
• 125ml (4fl oz) filtered water
• juice of half a lemon
• salt and pepper
METHOD
1 Cover the raw cashew nuts in water and leave to soak for at least 3 hours.
2 Drain the cashews, then place them into a food processor, along with the water, lemon juice and a pinch of salt and pepper, blending for several minutes or until the consistency is nice and smooth.
3 Place a pan of water on the hob, adding the pasta once the water is boiling.
4 Slice the leek and the mushrooms and mince or crush the garlic.