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
Soak cashews in cold water overnight (or at least 3 hours)
Drain the soaking water
Add 1 cup of fresh water to the cashews, pour into a blender and blend on high speed until smooth
Boil water, add some sea salt & olive oil. Put pasta into boiling water & boil till al dente
Set aside and reserve half a cup of pasta water
Heat up a skillet & grease it
Season your mushrooms with lemon juice, sea salt & black pepper
Sauté shallots till translucent, throw your mushrooms in and add your scotch bonnet, garlic and fresh basil
Add the pasta you set aside & toss
Then add in your pasta water to loosen up the sauce
After 2 minutes, reduce the heat and add in your cashew cream
When everything is combined, turn the heat off and drizzle truffle oil over it
Serve & garnish with vegan cheese, fresh basil and chilli flakes