Healthy Sun-Dried Tomato and Mushroom Pasta


Makes 4 serves

  • 1x 300g pack of 3 Grain Organic Stoneground Pappardelle * pasta
  • 1 cup mushrooms, washed & thinly sliced – I used Shiitaki mushrooms
  • ¾ cup semi sun-dried tomatoes, drained & sliced
  • 4 tbs tomato paste
  • 1/2 cup cashews
  • 4 garlic cloves, peeled & crushed
  • 1 tbs extra virgin olive oil
  • Handful of fresh basil, chopped

*3 Grain Organic Stoneground Pappardelle – Available from Woolworths in NSW, QLD, Melb, SA & WA.


  1. Cook pasta according to packet instructions. Once cooked, run under cold water, drain & place in large serving bowl.
  2. Boil the cashews in water for 10 minutes. Drain and place in blender with 1/2 cup water & blender until smooth.
  3. Heat the olive oil in a fry pan. Add garlic, mushrooms & sun-dried tomatoes. Sauté for a few minutes.
  4. Reduce heat and add cashew cream. Add 1/2 cup water, tomato paste and basil.
  5. After a few minutes, add cooked pasta into the sauce mix through. Serve with your favourite source of protein and enjoy.

Editor's Note: This post is proudly sponsored by 3 Grain Organic.

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