Mushroom stroganoff linguine

• porsjoner: Serves 4
• total tid: 8 minutes

Ingredienser

Mushroom stroganoff linguine

takes 30 mins to make

400g dry linguine or spagheti

700g Mushrooms

200g Leeks greens too

Cashew bechamel

100g roasted cashews

500ml oat milk

1 tsp salt

1 tsp garlic powder

Juice ½ lemon)

4-5 tbsp Mustard dijon

2- 3 tbsp Olive oil

1 small Red onion

2 cloves garlic

Stock 100ml

2 tsp salt

1 tb tamari

½ tspPaprika

Fresh parsley

Fremgangsmåte

Roughly chop the mushrooms. Chop the leeks into small bitesized pieces. Peel and finely dice the red onion and garlic.

Heat a non stick pan on high heat. Once hot add 1 tbsp of oil and the chopped mushrooms, saute till they are  brown, you probably will have to do this in 2 batches if your pan is not big enough. Once the mushrooms have started to brown remove leave aside.

To the same pan add 1 tbsp oil, add the chopped leeks and onion, & garlic and sauté for 4-5 mins until the onions start to brown and the leek starts to soften and cook.

Fill and boil the kettle and cook the pasta as per the pack instructions. Once cooked drain and rinse and set aside (ensuring to keep some of the pasta water).

Add the stock and bring to the boil and reduce to a simmer, leave to reduce for 3-4 mins stirring occasionally.

To make the cashew bechemel, in the  blender add all ingredients for the bechemel and blend till smooth. Add to the pan along with the cooked drained pasta. Coat all the pasta in the creamy sauce add most of the browned mushrooms leaving some to garnish, mix well add fresh parsley, plate up and scatter each plate with a few mushrooms and parsley - enjoy