Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 250 g pasta
- 1 bunch rocket
- 250 g mushrooms
- 50 g cashew nuts, unsalted
- 2 tablespoon yeast flakes
- 2 tablespoon rice cream (rice cream cuisine)
- 1 clove garlic
- 1 teaspoon mustard
- some nutmeg
- salt and pepper
- Vegetable broth, instant
- water
Print Recipe
Pin Recipe Instructions
- Cook the pasta in salted water until al dente and drain.
- Clean and roughly chop the rocket.
- Clean the mushrooms and fry them in a pan until the liquid has evaporated. Take the pan off the stove.
- Puree the cashew nuts with the yeast flakes, rice cream, mustard, garlic and a little nutmeg in a blender. Then gradually stir in water until the sauce has the desired consistency. Season to taste with salt, freshly ground pepper and some grained vegetable stock.
- Add the sauce to the mushrooms and mix with the pasta. Arrange on plates and spread the rocket on top.
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