Guilt-free creamy pasta really does need to go down in the history books! I mean, it was already so good before, but to be able to achieve my favourite pasta meal without all the gluten and dairy just makes these type of meals GREAT!
The creaminess achieved when using things like fresh cream and mascarpone are not compromised with this recipe and that’s what will make this plate of delightful pasta a favourite in your household. It’s quick and easy to make and can be ready in just under 25 minutes.
Again this can be enjoyed as a lovely vegan meal if you skip the prawns, but you know me, any excuse to have them!
Prep Time: 10 mins
Cooking Time: 15 mins
400g Gluten-Free Spaghetti or Linguine
4 tbsp Cashew Cream
1 pack of Raw King Prawns (Optional)
400ml Oat Milk
1 tsp Garlic Granules
1 tsp dried parsley
1 tbsp Seafood Seasoning
2-3 Chesnut Mushrooms, sliced
Cracked Salt and Pepper to taste
Fresh Parsely, to garnish
Boil a large pot of water and cook the pasta according to the packet instructions.
In a separate saucepan, add the oat milk, cashew cream,
grate in a generous amount of vegan parmesan and season with the garlic granules, dried parsley and salt and pepper. Bring to a boil on medium heat, then simmer on a low heat for 10 minutes,
In a bowl, rinse your prawns and then season with the seafood seasoning.
In a skillet or frying pan, drizzle in some olive oil, heat up and then add the prawns along with
the sliced mushroom. Cook for 3-4 minutes.
By now your pasta and creamy sauce should be ready. Drain away the pasta water but keep a little
in a mug, just in case your pasta cream is a little thick and you need to loosen it up.
Pour in the creamy sauce into the pot of pasta, along with the prawns and mushrooms.
Stir it all together carefully until all parts are covered in your sauce.
Serve and garnish with parmesan, fresh parsley and little cracked salt and black pepper.