Creamy spinach & mushroom penne

Vegan

Feb 11

Written By Graphic Designer

NUTRITIONAL INFORMATION

kcal: 483
fat: 20g
saturates: 3g
carbs: 53g

sugars: 3g
fibre: 11g
protein: 18g
salt: 1.06g

RECIPE SOURCE

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RECIPE INFORMATION

PREP: 10 minutes
COOK TIME: 10 minutes
TOTAL TIME: 20 minutes

YIELD: 2 servings

NOTES

For this recipe, make sure you use drippy peanut butter. The moisture in the oils will help these balls form!

Option to place all ingredients in a food processor and process until a dough is formed. Some like to do this for easier digestion!

If your dough is a little too dry, add more honey.

INGREDIENTS

175g wholemeal penne

50g unroasted, unsalted cashews

10g dried porcini mushrooms

1 tsp vegetable bouillon powder

1 tbsp rapeseed oil

120g chestnut mushrooms, thinly sliced

2 large garlic cloves, finely grated

PREPARATION

Cook the penne following pack instructions and put the kettle on to boil. Meanwhile, put the cashews and dried mushrooms in a medium heatproof bowl along with the bouillon powder, and pour over 200ml boiling water from the kettle. Leave to soak for 5 mins. After this time, blitz the mixture with a hand blender until smooth and creamy.

Heat the oil in a large non-stick frying pan over a medium heat and fry the fresh mushrooms and garlic for a couple of minutes until just starting to soften. Add the spinach and continue to cook, stirring frequently until the spinach has wilted. Drain the pasta, reserving a little of the cooking water. Tip the pasta into the pan with the mushroom mixture, season with plenty of black pepper and toss everything together well. Remove from the heat and stir through the creamy mushroom sauce, adding a drop of the reserved cooking water if needed to loosen. Serve straightaway.

Graphic Designer