Soak the cashew nuts for at least 3-4 hours. Optionally, you can also water them with hot water and only soak for about 15 minutes, or just use cashew.
Prick the sweet potato a few times with a fork and cook in the microwave for 6-7 minutes. (Optionally bake the sweet potato for about 50-60 minutes in the oven at 200 ° C). Then peel.
Cook the noodles in a saucepan with salted water.
While the noodles are cooking, heat the oil in a pan to medium. Add the onion and fry with stirring for about 5 minutes. Then add garlic and fry for another minute.
Remove the onions and garlic from the pan and place in a blender together with the soft sweet potato, cashew nuts, yeast flakes, paprika, lemon juice, salt and pepper.
Mix everything creamy 2-3 minutes. Possibly. Add a little more spices to taste.
Pour the sauce into a large pan and simmer over medium heat while stirring for 2-3 minutes.
Once the noodles are al dente, drain the cooking water, drain and add to the sauce. Mix everything well and simmer for about 1-2 minutes until the sauce sticks well to the pasta. (If the sauce is too thick, add a little more water or vegetable milk, if you like it creamier, you can also refine the sauce with some vegetable cream).
Fry the mushrooms in a pan with a little oil for about 5 minutes until golden brown. Add garlic and roast for a minute. Season with a little salt and pepper.
Serve the creamy pasta with the mushrooms. Sprinkle fresh chopped herbs and some vegan Parmesan cheese over it at will.
Good Appetite!
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