Instructions

• Place a large pot of salted boiling water on the stove and cook the pasta to al dente, according to instructions on the packing.
• Place the cashews into a small pot of boiling water and boil the cashews for 5 minutes, then drain and set aside.
• Heat the olive oil in a skillet over a medium/high heat and sauté the mushrooms with the smoked paprika for 5-7 minutes until browned. Remove the mushrooms from the skillet and set aside.
• In the same skillet, sauté the shallots and garlic for about 3-4 minutes, then transfer into a food processor or high-speed blender. Add the boiled cashews, lemon juice, nutritional yeast and water to the blender and blitz until smooth. If the mixture is too thick add a little more water to thin it down. Season to taste with salt and pepper.
• Place the cooked pasta into the pot, add the sauce and gently heat. Then add the peas, half of the mushrooms and toss together to coat the pasta.
• Divide the pasta between 4 bowls, garnish with the remaining mushrooms and season with a little more salt and pepper. Serve immediately.