Alfredo Wild Mushroom Pasta

1-2 servings

yield

4 hours

time

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 

ingredients

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

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