1 1/2 cups sliced portabello or mini portabello mushrooms
1/2 cups sun-dried tomatoes
1/3 cup of your favorite pesto
1 1/2 cups cashews soaked in water until soft (sub with vegan creamed cheese)
1/3 cups plant milk
1-2 tbsp lemon juice
salt and pepper to taste
pine nuts
fresh herbs to serve
Method
Cook the pasta according to the instructions until the shells are soft.
Sauté the mushrooms in some of the oil of the sun-dried tomatoes, until nice and golden.
cashew cream: Add the drained cashews, lemon juice, milk, nutritional yeast, sal, and pepper into a high-speed blender and blend until super smooth.
Add 1 heaped tbsp of the pesto to the cashew creamed cheese.
Once the pasta shells have been cooked, drain and add a 1/4 cup of the cashew cream into the pasta.
Add 2-3 tbsp of the cashew cheese onto a plate, layer the shells onto a plate, and then add the mushrooms, diced sun-dried tomatoes, dollops of pesto, fresh herbs, and pine nuts.
