Alfredo Wild Mushroom Pasta
Alfredo Wild Mushroom Pasta
Alfredo Wild Mushroom Pasta
Alfredo Wild Mushroom Pasta
Alfredo Wild Mushroom Pasta
Alfredo Wild Mushroom Pasta
Alfredo Wild Mushroom Pasta
Alfredo Wild Mushroom Pasta
Alfredo Wild Mushroom Pasta

yield

Alfredo Wild Mushroom Pasta

time

1-2 servings

4 hours

ingredients

2 cups of a variety of wild mushrooms (I use a mix of shiitake, eryngii, miitake & oyster mushrooms)

1 cup of cashews

Pasta

1/2 lemon

1 tbsp chopped scotch bonnet

1 tbsp chopped garlic

1 tbsp basil

1 tbsp shallots

Sea salt

Black pepper

Chilli flakes

Vegan parmesan cheese (optional)

Truffle oil

method

  1. Soak cashews in cold water overnight (or at least 3 hours)

  2. Drain the soaking water

  3. Add 1 cup of fresh water to the cashews, pour into a blender and blend on high speed until smooth

  4. Boil water, add some sea salt & olive oil. Put pasta into boiling water & boil till al dente

  5. Set aside and reserve half a cup of pasta water

  6. Heat up a skillet & grease it

  7. Season your mushrooms with lemon juice, sea salt & black pepper

  8. Sauté shallots till translucent, throw your mushrooms in and add your scotch bonnet, garlic and fresh basil

  9. Add the pasta you set aside & toss

  10. Then add in your pasta water to loosen up the sauce

  11. After 2 minutes, reduce the heat and add in your cashew cream

  12. When everything is combined, turn the heat off and drizzle truffle oil over it

  13. Serve & garnish with vegan cheese, fresh basil and chilli flakes