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LEARN HOW TO MAKE A NUT FREE DAIRY FREE CREAMY PASTA RECIPE WITHOUT CASHEWS!

LAY HO MA (how's it going in Cantonese)! Creamy pastas are a breeze to make and they're always a crowd pleaser. Join me in this episode and learn how to make a tasty, creamy nut free and dairy free pasta recipe tonight!

Ingredients:
1 onion
3 pieces garlic
120g cremini mushrooms
1/4lb pasta
1 tbsp + 1 tsp olive oil
salt + pepper to taste
1/2 cup sunflower seeds
1 cup + few splashes water
1 tbsp hemp hearts
40g spinach
sprinkle of chili flakes

Directions:
1. Bring a pot of water to boil for the pasta. Finely chop the onion and garlic. Brush off the dirt from the cremini mushrooms with a paper towel. Then, thinly slice them
2. Boil the pasta to package instructions (in this case 9mins). On another burner, heat up a sauté pan to medium heat. Add 1 tbsp olive oil followed by the onions and garlic. Season with salt and pepper. Sauté for 56mins
3. Into a high powered blender, add the sunflower seeds, 1 cup water, hemp hearts, and the sautéed onions and garlic. Blend on high for about 1min
4. Heat up the sauté pan back to medium heat. Add 1 tsp olive oil followed by the cremini mushrooms. Season with salt and pepper to taste and sauté for 34mins
5. Add the spinach and pour in half of the creamy sauce. Add a couple splashes of water. Drain the pasta and add to the sauté pan. Stir and cook for a few minutes. Plate the pasta and sprinkle over some chili flakes to serve


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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.

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