Creamy Mushroom & Asparagus Spaghetti

This is my absolute favourite recipe at the moment – it’s creamy, full of flavour and really filling. Cashews are a god send for vegans and can create anything from salad dressing to cheesecake and in this case they are the key ingredient for this delicious pasta sauce.

Serves 4

  • 1 punnet of mushrooms or as many as you like
  • 1 bunch of asparagus (I used the extra fine ones from M&S)
  • 300g dried spaghetti (drum wheat)
  • chopped parsley to garnish


  • 1 cup cashews
  • 1/2 cup nutritional yeast
  • 1 tbsp mustard
  • 1 tbsp apple cider vinegar
  • 1-2 cups of unsweetened almond milk (add until you reach your desired consistency)
  • 3 cloves of garlic
  • salt and pepper

Chop the mushrooms and asparagus and stir fry at the same time as cooking the spaghetti. While the veg and spaghetti is cooking throw all of the sauce ingredients apart from the almond milk into a food processor and process until a paste is formed. Slowly add the almond milk until the sauce is smooth and thick but you are still able to pour it easily over the veg. Heat the sauce up for a couple of minutes with the veg (add a little pasta water to loosen the sauce if need be). Drain the spaghetti and mix everything together. Sprinkle parsley over to garnish.


Butternut Squash Lasagne

I’m mainly sharing this recipe with you because I have found the perfect quick and easy Bechamel sauce recipe and it’s all thanks to Sainsburys vegan cream cheese. Did you hear about #garycheese?This sauce is a real game changer and it’s just like the real thing (if not better!). The cream cheese gives the sauce a brilliantly cheesy and creamy flavour and it only needs a little almond milk added to create the required consistency. It is golden once cooked and bubbles up nicely like any other lasagne – very exciting indeed!


1 glug of olive oil

Soya mince – vegan friendly

1 punnet of mushrooms

1 onion

1 tbsp oregano

1 tbsp maple syrup

2 tins of chopped tomatoes

4 cloves of garlic

1 tsp maple syrup/sugar

Bechamel Sauce

1 tub of vegan cream cheese

2 cups of unsweetened plant-based milk (I used almond milk)

salt & pepper

Lasagne sheets

6 – 9 butternut squash lasagne sheets (Sainsburys) or dried pasta lasagne sheets – drum wheat, egg free

Make the filling by frying the onion, mushrooms and garlic in the olive oil. Add the soya mince and continue to cook for a  few minutes. Add the chopped tomatoes, herbs and sugar and leave to cook for 20 minutes, stirring occasionally. In the meantime make the Bechamel sauce by adding all of the cream cheese to a sauce pan along with 2 cups of unsweetened almond milk and seasonings. Heat and stir everything together until it’s smooth and the consitency of double cream.

Once the filling and sauce are prepared start to assemble the lasagne. Start by putting a small amount of sauce on the bottom of a lasagne dish, then place some butternut squash sheets on top, followed by half of the mince filling. They put another layer of lasagne sheets on top of that followed by the remaining mince filling. Finally top the filling with some more lasagne sheets and cover the lasagne with the rest of the Bechamel sauce. It doesn’t really matter how you decide to assemble your lasagne this is just the way I do it.

Cook for around an hour on 190 degrees or until the top is golden and the lasagne sheets are tender. I hope you enjoy!