Vegan Wild Mushroom Fusilli
The creamiest vegan wild mushroom fusilli you'll ever try. Packed with mushroomy earthiness, this is the glossiest, most deliciously smooth pasta sauce out there!
Servings: 3
Calories: 485kcal
Equipment
- High Speed Blender
Ingredients
- 80 g cashews (raw, unsalted)
- 175 ml water
- 20 g dried wild mushrooms
- 200 g fusilli (I used fusilli bucati corti)
- 50 g vegan butter
- ½ white onion (finely chopped)
- 2 cloves garlic (peeled and finely crushed)
- pinch flaky sea salt
- ½ teaspoon ground black pepper
- 5 tablespoon dry white wine (make sure it's vegan)
- 1 tablespoon fresh parsley (finely chopped)
Instructions
- The night before making, cover the cashews in water and leave to soak. Alternatively you can boil the cashews over a medium/low heat for 5 minutes or until soft.
- Once the cashews are soft, drain them of their soaking/boiling water and place them in the cup of a high-speed blender. Add the 150ml of water and blend on the highest speed until you have a very smooth cashew cream. It should be around the consistency of double cream.
- In a mug, cover the dried mushrooms with boiling water and leave to soak for at least 2 minutes.
- Boil the fusilli in liberally salted water until al dente. If the pasta is ready before the sauce, drain it but keep the pasta water. Toss the pasta in a little olive oil to stop it sticking together.
- To make the sauce, heat the vegan butter in a skillet or frying pan over medium heat until melted. Add the onion and fry for a few minutes until turning translucent. Add the garlic and fry for a few minutes more. Do not allow the onions or garlic to brown.
- Drain the mushrooms but reserve their soaking water. Chop the mushrooms very finely before adding to the frying pan and stirring well. Season with the salt and pepper.
- Without stirring, remove around four tablespoon of the mushroom soaking water. Mix it with the white wine and add to the frying pan. Reduce the heat to medium/low and allow the sauce to simmer until nicely reduced.
- Add a large ladle of the reserved pasta water (around 200ml) and simmer again, stirring often, until reduced by about half.
- Stir well before adding the cashew cream. Whisk to combine and allow to simmer one more time on a low heat until glossy and thick enough to coat pasta. Remove from the heat.
- Dress the pasta with the sauce before serving and sprinkle with chopped parsley and a little extra black pepper if needed.
Nutrition
Calories: 485kcal | Carbohydrates: 64g | Protein: 14g | Fat: 18g | Saturated Fat: 4g | Sodium: 67mg | Potassium: 420mg | Fiber: 4g | Sugar: 4g | Vitamin A: 431IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 3mg