Summary

Ingredients

• 120 g penne, possibly luten-free
• 140 g canned peas (drained weiht)
• 200 g mushrooms, brown, fresh
• 2 teaspoons basil in olive oil (see recipe in the DB)
• 200 ml almond cream (Almond Cream Cuisine) or other plant-based cream
• 0.5 teaspoon ½ vegetable stock, grainy
• some chili powder, or pepper
• 1 tablespoon, heaped cashew nuts
• some water
• 2 leaves garlic or chives
• some vegan cheese, grated, e.g. pizza melt
• some coconut oil

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Instructions

1. Soak the cashews in a little water.
2. Preheat the oven to 180 ° C.
3. Brush a small baking dish with a little oil.
4. Boil the pasta until al dente and strain. Clean the mushrooms and cut into slices. Cut the garlic or chives into small pieces.
5. Briefly fry the mushrooms in a pan with a little coconut oil and the basil in oil. Add the almond cream, the spices and the drained peas. Drain the cashews, chop them very finely and add them to the pan. Season everything to taste, add a little salt if necessary, then simmer a little over a low heat.
6. Pour the pasta into the baking dish, pour in the vegetable-cream mixture and distribute the cheese evenly on top. Bake the casserole in the oven until the cheese has the desired brown color.
7. If you don`t have basil in olive oil or want to make it extra, you can use some oil and fresh basil. If you want to cook the vegetarian variant, take about 150 ml of cream and grated cheese of your choice.