Lucy Di Marino

Baked Creamy Mushroom Pasta

This delicious and simple baked creamy mushroom pasta takes only minutes to prepare and can be made nut free by replacing the cashews with sunflower seeds.


1 tbsp pickled capers
1½ tbsp dried parsley
85 g red onion
180 g pasta
165 g mushrooms


1 tsp rock salt
1 tbsp garlic powder
150 g cashews
650 ml water


Finely slice the mushrooms and onion and add to a baking dish with the parsley, capers and pasta.

Blend the sauce ingredients until the nuts have released their oil so that the sauce is creamy and completely smooth.

Add to the dish and mix well. Cover with a baking sheet and bake at 180°C for 1 hour.