"Creamy" Truffle Mushroom Pasta

This is one from my next series will Millie Mackintosh. These recipes are supposed to be comforting and will definitely help soften the lockdown blow.

Plant-based

Serves 2
Ingredients:
200g thinly sliced mushrooms
3-4 tsp truffle paste (sold in most Italian delicatessens)
2-3 tbsp truffle oil
sea salt and black pepper
sprinkle of nutritional yeast for vegan or parmesan (optional)
200g pasta (we used fresh egg pasta but you can use whatever you have)

For the creamy sauce: 
100g cashews, that have been soaked in boiling water for 5 mins
100ml unsweetened almond milk
Few gratings nutmeg
1/2 garlic, grated or 1/2 tsp garlic powder
Sea salt and black pepper

Add the ingredients together for the sauce and blend until smooth. 
Set a large non-stick frying pan to a medium to high heat and dry fry the mushrooms in batches until golden. About 3 minutes per batch. You do not need to oil the pan. The mushrooms will colour and fry without. Place to one side.

Set a large saucepan to boil and salt the water. When boiling, add the pasta and cook to packet's instructions. Save 1 mug full of the starchy water. 
Use tongs to fish out the pasta and place straight into the same frying pan that you used for the mushrooms. Set back on a medium heat. Add the creamy sauce, half of the starchy water, fried mushrooms, truffle paste, season with salt and pepper. Toss everything together. Add more starchy water if it needs more loosening. We used a whole mug as the sauce tends to need it.
Plate up with a good drizzle of truffle oil and a little more paste!
Add cheese or nutritional yeast to keep plant-based!