Ingredients
2 Tbsp. olive oil
2 garlic cloves, pressed
1 fresh sprig of rosemary, leaves picked and finely chopped
250 g. mushrooms, sliced
1 leek, chopped
1 ½ dl cashews, lightly roasted and salted
500 ml. water
1 Tbsp. arrowroot powder
1 tsp onion powder
½ tsp garlic powder
½ vegetable stock cube
½ tsp chili flakes
Salt, to taste
Grated non-dairy cheese alternative, optional
350 g. tagliatelle pasta
Instructions
Sauté the garlic and rosemary in 1 tablespoon of olive oil for about 30 seconds. Add the mushroom and sauté for about 5 minutes until they are golden brown, and all the moisture has evaporated. Spoon over the mushrooms on a plate and set aside.
Sauté the leeks in the remaining tablespoon of olive oil over low heat for about 10 minutes. While they are cooking, combine the remaining ingredients (except the salt) in a blender and mix until creamy smooth. Add to the leeks and cook until thickened. Add salt according to taste. Cook the pasta according to directions. Carefully combine the mushrooms and pasta with the leek sauce. Finely grate vegan cheese over the pasta.