Portobello and cashew pasta casserole

This rich and flavorful pasta casserole will warm up your soul on a cold winter day.

Ingredients (serves 6)

- 500g penne or other pasta of your choice

- 4 portobello mushrooms, wiped clean with a wet towel

- 1 cup cashews soaked overnight, drained and rinsed

- 1/2 cup water

- 1 cup spinach, washed

- 1 Tablespoon garlic powder

- 1 Tablespoon onion powder

- 3 cups almond milk

- 3 Tablespoons organic flour

- 1 teaspoon nutmeg

- 3 Tablespoons extra virgin olive oil

- 3 Tablespoons panko breadcrumbs

- fresh basil, to garnish

- sea salt and freshly ground black pepper, to taste

  Boil the pasta 'al dente' according to the instructions on the packaging, drain and reserve.

  Brush the portobello mushrooms with the olive oil and cook them on medium heat in a grill pan (or other nonstick pan), for about 10 minutes or until tender, flipping them often. Allow to cool slightly then cut into bite size pieces.

  Place the cashews in a blender together with the water, mushrooms, spinach, garlic and onion powder. Season with salt and pepper and pulse until creamy. Taste and adjust the seasonings.

  Place the flour in a medium bowl and gradually whisk in the almond milk until homogenous. Season with salt, pepper and the nutmeg. Transfer to a saucepan and cook on low heat, stirring constantly with a wooden spoon, until the sauce starts to thicken. Remove from heat and fold in the cashew-portobello mixture. 

  Combine the pasta with the sauce.

  Lightly oil the bottom of a casserole with olive oil. Pour in the pasta, sprinkle with the breadcrumbs and bake at 400F for about 10 minutes or until the breadcrumbs turn golden. Garnish with the fresh basil, serve and enjoy!