Leek & Mushroom Pasta

2 tbsp vegetable oil
2 medium leeks, sliced
2 large open mushroom, sliced
2.5cm/1 inch cube fresh root ginger, peeled and thinly sliced
1 clove garlic, crushed
5 floz (125ml) soya cream
Salt and pepper
Fresh parsley, chopped
Handful cashew nuts
Enough pasta for four people

1. In a pan over a medium heat saute the leeks in the vegetable oil. After a few minutes add the mushroom, ginger and garlic. Cook for a further few minutes then pour in the soya cream.
2. Add salt and pepper to taste. Cover and allow to simmer gently. Meanwhile cook the pasta.
3. Once pasta and sauce is ready, pour the sauce into the pan of drained pasta, add the parsley and cashew nuts, then mix well. Serve immediately. Serves 4.