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Mushroom and cashew pasta

Serves: 6
Prep: 20
Cook: 15

    A lactose/dairy free meal that’s quick and easy to prepare and packed with nutrients. A terrific mid-week meal option the whole family can enjoy.


    • 500g fettuccine
    • 1 tbs olive oil
    • 1 red onion, diced
    • 1 clove garlic, chopped
    • 1 tbs paprika
    • 300g mushrooms, sliced
    • ¾ cup raw cashews
    • 1 cup warm water
    • ¼ cup lemon juice
    • 1 tbs fresh parsley, chopped


    1. Cook fettuccine according to the instructions on the packet.
    2. Heat olive oil in a large frypan. Saute onion and garlic until golden. Add paprika and mushrooms. Simmer uncovered until mushrooms are soft.
    3. Place cashews, water and lemon juice in a food processor and blend until smooth and creamy. Stir cashew mixture into the mushrooms and heat through. Drain the fettuccine, stir through the mushroom and cashew sauce and sprinkle with parsley.

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