Creamy tomato mushroom basil pasta

Posted by Aljosa Numic on

About the recipe

Savor this filling vegetarian dinner with a fresh, homemade creamy cashew sauce garnished with our tasty radish microgreens and beautiful basil.


  • 1 package of capellini brown rice noodles 
  • ¼ cup extra virgin olive oil 
  • ½ shallot, sliced 
  • 3 cloves garlic, minced 
  • 1 cup cherry tomatoes 
  • 1 tbsp dried oregano 
  • 1 cup enoki mushrooms 
  • 1 cup oyster mushrooms 
  • 1 handful Willo radish microgreens
  • Small handful Willo basil 
  • 1 cup of cashews, soaked 
  • ⅓ cup nutritional yeast 
  • ½ lemon, freshly squeezed 
  • 1 tsp garlic powder 
  • Sea salt
  • Fresh-cracked pink peppercorns

 Radish Microgreens  Nufar Basil  Genovese Basil


  1. Add cashews to a bowl and cover with very hot water to soak. Set aside for 10-15 minutes. 
  2. Bring a large pot of salted water to a boil. Add pasta noodles and cook according to package instructions. Once cooked, save 1 cup of pasta water. Drain noodles and set aside.
  3. In a saucepan, sauté the shallot on medium heat with extra virgin olive oil for 1 minute, then add the minced garlic, tomatoes and dried oregano. Cook for 4-5 minutes, stirring consistently. Add mushrooms and cook until soft. 
  4. In a blender, add soaked cashews, pasta water, nutritional yeast, lemon, garlic powder, and salt. Taste and adjust, adding more salt or lemon as needed. Blend until smooth. 
  5. Add cashew cream sauce to cooked noodles, fold in torn basil leaves and the mushroom mixture. Top with radish microgreens. Finish with a drizzle of olive oil, fresh-cracked pink peppercorns and sea salt.

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