Mushroom & Chorizo Orecchiette in a Cashew Nut Sauce

Method

1. Soak the cashew nuts in boiling water so it just covers the nuts.
2. Fill a saucepan with water, season with plenty of salt, when boiling add the orecchiette pasta.
3. In a frying pan, drizzle the oil, chop and add the chorizo. Cook until just crispy.
4. Add the garlic, onion, thyme leaves and mushrooms. Cook until the mushrooms are fat and golden and the onions soft and translucent.
5. Drain the cashew nuts, add to a nutri-bullet or use a hand blender with fresh water. Blend until you have a frothy, smooth cream.
6. Pour over the mushroom & chorizo mix, bring to a simmer. Lightly season, go easy on the salt as the chorizo delivers a salty flavour. Add the fresh greens at the end and stir through.
7. Drain your cooked pasta, keeping a cup of liquid aside to add to the sauce if It's too thick. Combine pasta with the sauce. Serve with plenty of fresh parmesan.