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Serves: 2-3 people<br/>
Prep time: 2 hours (inactive), 30 mins (active)

#### What you’ll need:

##### For the cashew sauce:

- One cup cashews, soaked in hot water for 2 hours
- 2-3 cloves garlic
- 1/2 deseeded jalapeño (optional but highly recommended)
- 1/2 tsp red pepper flakes
- Salt to taste
- Water

##### For the spiced mushrooms:

- 1 cup sliced cremini/white mushrooms
- 1/2 cup chopped red bell pepper
- 1 cup chopped spinach
- 1 tsp crushed basil
- 1/2 tsp crushed thyme
- 1/2 tsp crushed rosemary
- 1 tsp crushed oregano
- 1 tsp salt + more to taste
- 1/4 tsp freshly crushed black pepper
- 1 tbsp olive oil

##### For the chickpeas pasta:

- 1 8oz box of Banza Linguine
- 1 pot of water to boil
- Generous amount of salt

#### What you’ll want to do:

- Boil water in a large pot with some salt. Once the water starts boiling empty the box of Banza into it. Let it cook for around 7-8 minutes before starting to monitor it closely.
- It’s important to take the pasta out of the hot water before it starts getting too soft.
- Simultaneously, sautée the mushrooms, bell pepper and spinach in the olive oil. Add all the crushed spices, salt and pepper. Cook until the vegetables are tender.
- In a Nutribullet or high-speed blender, combine the cashews, garlic, jalapeño, salt and a little water. Add water slowly as you blend to get a creamy sauce. Add more water if you prefer a more liquid consistency.
- Plate the pasta, vegetables and cashew sauce without completely mixing together. Top the sauce with red pepper flakes.
- Enjoy!

Dinner

Sauces and Dips

Italian Food

Creamy Vegan Sauce with Italian Spiced Mushrooms

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Serves: 2-3 people<br/>
Prep time: 30 minutes to the pan (inactive) + 15 minutes to the plate (active)

#### What you’ll need:

- 1 medium eggplant, sliced into 1/2 inch circles
- 1 cup breadcrumbs
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 6 tbsp water
- 1/4 tsp salt + more for soaking
- 1/4 tsp freshly crushed black pepper
- 1 tsp crushed oregano
- Olive oil as needed

#### What you’ll want to do:

- Soak the sliced eggplant in a bowl of salted water for 30 minutes. This is to soften the eggplant and remove any bitterness
- Use homemade or store-bought bread crumbs (any bread type works) and mix them with the salt, pepper and oregano
- Drain the eggplant and dry completely with a towel if needed
- Mix the flour and cornflour with the water and stir to make into a thin batter
- Dip each slice of eggplant in the batter
- Coat both sides of the eggplant with the breadcrumbs and spice mixture. The breadcrumbs should stick onto the batter
- Coat the bottom of a pan with oil and leave it on medium flame
- Once the oil is hot, pan fry the breadcrumb coated eggplant slices
- Cook and flip until golden brown on both sides
- Serve with delicious and fresh [homemade marinara sauce](https://shruskitchen.com/fresh-marinara-sauce/)

Crispy Eggplant Panko

Recipes