Summary

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

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Instructions

1. Cook the pasta in salted water until al dente and drain.
2. Clean and roughly chop the rocket.
3. Clean the mushrooms and fry them in a pan until the liquid has evaporated. Take the pan off the stove.
4. 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.
5. Add the sauce to the mushrooms and mix with the pasta. Arrange on plates and spread the rocket on top.