Minty Creamy Vegan Pasta

          My daughter loves Italian food, I send her pasta for lunch at least once a week, but since I make it in the morning in a hurry, it's mostly pasta mixed with some pasta sauce and cheese. Only when I make pasta during the weekends, that I try out something different. Though I like cheese, I try to avoid it owing to the high fat, at the same time I try to bring the creaminess using other ingredients, this Minty Creamy Pasta is one such effort and it tasted really delicious. Since mint gives such a lovely flavor to pasta I  have added it, but guess what I have used for the sauce..

Need To Have

• Multi Grain Elbows - 11/4 cup
• Button Mushrooms - 3 cups, sliced
• Garlic - 2 cloves, chopped finely
• Ground Black Pepper - 1/2 teaspoon
• Chopped Mint - 2 tablespoons
• Salt - to taste

For The Sauce

• Quaker Quick Cooking Oats - 2 tablespoons
• Cashews - 8
• Dry Oregano - 1/2 teaspoon
• Dry Basil - 1/2 teaspoon

Method

          Cook the pasta according to the instructions on the box. Grind together all the ingredients given for the sauce, adding a little water.

          Heat some olive oil, add the chopped garlic and saute till it starts turning golden and gives a nice smell. Now add the mushrooms and salt and keep sauteing on medium heat, till all the water released by the mushrooms dries up and they are cooked.

          Now add the ground paste and mix, add about 1/2 cup or more of the water used for cooking the pasta and the pepper powder. Keep mixing for about 2 or 3 minutes, if it dries up, add some more water.

          Then add the cooked pasta and mix well. Finally mix in the chopped mint and serve it warm.

Note
Don't overcook the pasta, otherwise the whole dish will be mushy.
Always the final dish should have a slightly thin sauce, otherwise, as it cools the pasta will become too thick and dry.
If you want more sauce and less pasta, increase the sauce ingredients.
You can also add some red chilly flakes if you like.