Autumn Mushroom Pasta


  • 2 portobello mushrooms (large)
  • OR 4 button mushrooms
  • 1 red onion (small)
  • 3 garlic cloves
  • 1 cup cashews
  • 1 jar basil pesto (190g)
  • 1 chicken breast (optional)
  • 1 bunch kale
  • OR 3 large handfuls spinach
  • 1 cup pasta


  • Prep Ingredients: Cut the chicken breast into strips.
  • Soak cashews in boiling water for 10 min (optional)
  • Optional Step: Cook the chicken breast in a frying pan until lightly brown and cooked through, remove and set aside.
  • Slice mushrooms, onion and garlic. Add to a hot pan with 1-2tbsp extra virgin olive oil. Fry until soft and tender
  • Blitz or crush cashews in a blender/nutribullet and add to the pan along with pesto.
  • Begin cooking pasta in boiling water as indicated on the packet.
  • Add spinach/kale and simmer until wilted
  • Drain the pasta and add to the sauce. Add cooked chicken here if using before serving.

Vegetarian Alternative: This recipe works really well with canned butter beans instead of the chicken!

Gluten-Free Alternative: Use Gluten-free pasta