Creamy Cashew Mushroom Pasta

• 80 g tagliatelle
• 40 g raw cashews, soaked 15 minutes in hot water
• 125 g chestnut mushrooms, sliced
• 1 garlic cloves, sliced
• 75 ml unsweetened oat milk
• 5 g flat-leaf parsley, chopped

Directions

1. 1Drain the soaked cashews and blend with the oat milk and a pinch of salt for 60 seconds, until completely smooth.
2. 2Cook the tagliatelle in well-salted boiling water for 8–10 minutes until al dente, reserving 100 ml of the cooking water.
3. 3Meanwhile fry the mushrooms in a dry hot pan over high heat for 6 minutes, until browned, then add a little oil and the garlic and cook 1 minute more.
4. 4Add the cashew cream and the drained pasta to the pan, loosen with the reserved water and simmer 2 minutes, then stir through the parsley and serve.