Name: Mushroom and Leek Courgette Linguine
Prep time: 8 min
Cook time: 8 min
Ingredients: 1.5 tbsp nutritional yeast flakes; 1 tsp lemon juice; 1 tsp lemon zest; 1 clove of garlic; 1/2 cup raw cashews, soaked in water overnight; 1/2 cup of cashew milk; Sea salt and black pepper to taste; A pinch of ground nutmeg; 5 medium chestnut mushrooms, thinly sliced; 1 small leek, thinly sliced; 1 tbsp fresh parsley, roughly chopped; 1 large courgette, outer skin peeled and ends chopped and discarded. Flesh peeled into wide ribbons; 1 tbsp coconut oil; Sea salt and black pepper to taste

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Mushroom and Leek Courgette Linguine

This quick and easy spaghetti recipe uses courgette in place of pasta for a simple low carb, gluten and grain-free dinner option. The creamy cashew nut cheese sauce is a delicious alternative to dairy-based pasta sauces, wonderful for all but especially those who may be at the beginning of their vegan journey.

Prep Time8 mins

Cook Time8 mins

Servings: 2 people

Ingredients

For the cashew cheese sauce

1.5 tbsp nutritional yeast flakes
1 tsp lemon juice
1 tsp lemon zest
1 clove of garlic
1/2 cup raw cashews, soaked in water overnight
1/2 cup of cashew milk
Sea salt and black pepper to taste
A pinch of ground nutmeg

For the linguine

5 medium chestnut mushrooms, thinly sliced
1 small leek, thinly sliced
1 tbsp fresh parsley, roughly chopped
1 large courgette, outer skin peeled and ends chopped and discarded. Flesh peeled into wide ribbons
1 tbsp coconut oil
Sea salt and black pepper to taste

Instructions

Firstly prepare the sauce. Drain the cashew nuts, discarding the soaking liquid. Add to a food processor along with the remaining sauce ingredients and blend until smooth and creamy.
Taste and adjust seasonings if required.
Next prepare the pasts. Melt the coconut oil in a large saucepan over a medium heat. Add the leek and mushrooms and sweat gently for 3-4 minutes or until tender.
Add the courgette ribbons and stir well to combine, allowing to soften for a minute.
Add the cashew cheese sauce and stir well to coat everything. Cook for a further minute or two until everything is hot through and the courgette is tender.
Scatter with chopped fresh parsley to serve .

Notes

If you overcook the courgette it will release too much water and make the recipe too wet.