Due to my perfectionist nature I never tend to share a lot of dinner recipes on here, as even if I’ve managed to create something yum for dins for myself or for the whole fam, living in Scotland in the winter means that the lighting is absolutely dismal. (Queue some terrible quality food pics at the bottom of this post.) A few nights ago I shared some low-quality snaps of a dinner I made on my instagram story (@thehippychickpea) and was surprised to receive a ton of messages asking for the recipe - so if any of you are reading, this one's for you!!

I’ve never been one for a creamy pasta - iIve always been more inclined to go towards a classic tomato or arabiatta type sauce, even before I was vegetarian or vegan. But having seen similar recipes for creamy dairy-free alfredo/carbonara type dishes, and having tried one of them a few months back, I decided to recreate a similar recipe using my leftover cashew aioli dip that I had made a few nights before (also got some requests for that recipe too, so will share it alongside this one!)

I incorporated my family’s love for mushrooms and garlic into this recipe, but feel free to substitute for your favourite veggies, or even a vegan bacon alternative for a carbonara style pasta dish! 

P.S. apologies for the rough measurements, I always eyeball the amounts and add more where needed #chefalex???



Simply blend 100g of soaked cashews (i soaked for around 20 mins in a bowl with boiling water, would probs recommend doing it overnight if you’re more organized) with a couple of cloves of garlic, 1tsp apple cider vinegar, salt, pepper and the juice of half a lemon. So simple & so tasty!



INGREDIENTS: (this made approx 4 portions)

pasta - any kind you like! we used 1.5 boxes of red lentil fusilli this day

2 blocks of frozen garlic - maybe 4-5 cloves fresh

1/2 an onion

2 boxes of chestnut mushrooms

1/2 bag of spinach

2 tbsp cashew aioli

mixed herbs - I used oregano, thyme and rosemary (and eyeballed the amounts completely) and also some dry garlic granules

black pepper

1 cup of veg stock

2-3 cups unsweetened almond milk (you can use any type of plant milk, as long as unsweetened!!)

juice of half a lemon

  • we also added steamed broccoli on the side - completely optional!



  1. Add your garlic and onion to a large wok or pan and fry gently till translucent. Next add in your chopped mushrooms and herbs, cooking till the mushrooms turn golden brown.

  2. In another pan, start to boil your pasta. This recipe could easily be done as a ‘one pot pasta’ type thing - simply add your pasta to the same pot as the mushrooms and add more stock than in the ingredient list - I was completely winging it and added the pasta semi-cooked to the wok, allowing it to finish cooking in the sauce and absorb some of the saucy liquid as it seemed a bit too thin for my liking.

  3. Mix in the cashew aioli to the mushrooms and add the veggie stock. Once the pasta is half-cooked (if you’re doing my strange method), add it to the pan along with almond milk. Keep stirring, add more liquid (almond milk or stock) if needed.

  4. Taste test and add salt/pepper/more herbs/more garlic if you desire!

  5. Chuck in the chopped spinach and allow it to wilt. Continue cooking till the pasta is as soft as you like it - hopefully it will have absorbed some of the sauce, so it’ll be a perfect thick, creamy consistency.

  6. Serve and enjoy!!