Honestly, cooking a vegetarian meal in my household can be quite tricky as my better half prefers to have meat. But, I gave it a go anyway! Luckily, albeit not as creamy as I had in mind, we both enjoyed it till the last fusilli! (FYI, not in one serving, of course!)
Whole-wheat Fusili with Butternut Pumpkin and Cashew Sauce
500 g Whole-wheat Fusili or any kind of pasta of your liking
1 tablespoon of Olive oil
2 cloves of garlic, minced
250 g Shiitake Mushrooms, Sliced
Salt and pepper
1 cup of Butternut Pumpkin and Cashew Dip
1 tablespoon of parsley, chopped
1 tablespoon of scallions, chopped
First, boil the pasta in a pot by following the instructions on the package. Once cooked and before draining, reserve a cup of pasta water.
Whilst the pasta is getting cooked, sautée the garlic and mushrooms in a frying pan and season with salt and pepper. Once cooked, remove from the pan and set it aside.
Combine the cooked pasta and sautéed mushrooms in the pot and add the dip. Thin the dip/sauce down to your liking by adding some pasta water at a time.
Then, plate and garnish each plate with the chopped parsley and coriander. Enjoy!!!