Updated: Dec 23, 2022
1 white onion, find chopped
1 carrot, chopped small
½ a leek, chopped small
4 cloves garlic
1 1/2 cup cashews
¾ cup water or stock
1 cup white wine
1 tbsp dijon mustard
300g oyster mushrooms
Chopped fresh thyme
Salt and pepper
2 cups pasta
1 cup pasta water
First, place the cashews in a bowl and cover with boiling water or stock. Cover with a plate to retain the heat as you work on the other steps of the recipe.
Tear up the oyster mushrooms by hand into strips, and saute in olive oil or butter.
When the oyster mushrooms are caramelised and crisp, take the mushrooms out of the pan and keep aside.
Saute the white onion in olive oil in the same pan until translucent.
Add the leek and carrot and saute. When the carrot and leek have softened, add the white wine and dijon mustard to the pan and allow to simmer on a medium heat.
Meanwhile, blend the cashews with the water/stock to make a cashew cream.
Add the cashew cream to the pan along with the fresh thyme. Let simmer on a medium low heat.
Meanwhile, cook the pasta in boiling, salted water with a little olive oil to prevent sticking.
As the pasta cooks, remove a cup of pasta water and add it to the sauce.
When al dente, drain the pasta and serve.