Portobello and Collard Green Pasta with Sun Dried Tomato Cashew Cream

Thinking of serving more plant based dinners? I've got just the dish! This is not only vegan but packed full of flavour with the right amount of spice. It is a sumptuous dish that tastes so decadent, you'll feel like you're spoiling yourself while indulging in this healthful one plate meal. Depending on the pasta, it's can be gluten free, dairy free, and just as equally delicious to the non vegan variety.

You can use any mushrooms. The meatier the better the bite easier to roast or grill.

I chose to use collard greens because they are healthy and have a nice texture. You can use kale if you can't find them. The sun-dried tomatoes with the garlic and lemon adds the right amount of tang and brightness. And pasta is pasta. What can I say?

Portobello and Collard Green Pasta with Sun Dried Tomato Cashew Cream

Serves 4

Dried Pasta for 4 people, cook according to package instructions (Spaghetti, Fettuccini or Tagliatelli works well)

2 tablespoons olive oil, divided

1 large onion, chopped

3 large garlic cloves, chopped

1 jalapeño or Thai chillies, to taste

2 large Portobello Mushrooms, ½ inch slices

6 Sun-dried Tomatoes in oil, julienne and 2 tablespoons of the sundried tomato oil

2 cups collard greens, stem removed and chiffonade, then cut ribbons in half

1 large lemon, juice and rind

1 teaspoon honey

1 tablespoon grainy Dijon mustard

1 cashew cream recipe, see below

1 tsp Himalayan Pink Sea Salt, any salt works

Lots of freshly ground pepper to taste

1 cup Pasta Cooking Water

½ cup Fresh or frozen peas, optional

Garnish

1/3 cup or more coarsely chopped roasted cashews

Fresh cilantro, parsley, or basil (or a mixture of all three!)

1 lemon, juice and zest

1. Preheat oven to 420 degree F

2. Cook pasta according to package instructions

3. Place the mushrooms on a baking sheet lined with parchment

4. Brush top and bottom with 1 tablespoon olive oil

5. Roast until lightly brown, about 8 minutes. Turn over the mushrooms half way through

6. Heat 1 tablespoon olive oil in a cast iron skillet or nonstick is fine.

7. Add the onion, garlic and jalapeno or chili. Season well with Himalayan pink salt and freshly ground pepper. Sauté for a few minutes.

8. Add the collard greens, cook until soft.

9. Add sundried tomatoes, about 2 tablespoons of the sun dried tomato oil

10. Add the lemon juice, rind

11. Stir the cashew cream, honey, and grainy Dijon mustard. Then add the pasta water. Add more pasta water if too thick.

12. Add the roasted Portobello mushrooms and peas, if using

13. Taste the sauce for seasoning

14. Place the pasta on each dish, top with ¼ portion of the sauce and mix through

15. Garnish the pasta with coarsely chopped roasted cashews and cilantro

Cashew Cream

For cashew cream:

1 cup cold water

¾ cup whole raw cashews

Blend in a food processor until smooth and creamy.