Vegan Wild Mushroom Fusilli
Ingredients
- 80 g cashews (raw, unsalted)
- 175 ml water
- 20 g dried wild mushrooms
- 200 g fusilli
- 50 g vegan butter
- 1/2 white onion (finely chopped)
- 2 cloves garlic (peeled and finely crushed)
- pinch flaky sea salt
- 1/2 tsp ground black pepper
- 5 tbsp dry white wine (make sure it's vegan)
- 1 tbsp fresh parsley (finely chopped)
Preparation
The night before making, cover the cashews in water and leave to soak. Alternatively, boil the cashews over medium/low heat for 5 minutes or until soft.
Once the cashews are soft, drain them and blend with 150 ml water until smooth to make cashew cream.
Cover the dried mushrooms with boiling water and soak for at least 2 minutes.
Boil the fusilli in salted water until al dente. If ready before the sauce, drain and toss with a little olive oil to prevent sticking.
Heat the vegan butter in a skillet over medium heat until melted. Add the onion and fry until translucent, then add the garlic and fry without browning.
Drain the mushrooms, reserving the soaking water, chop finely, add to the pan, stir well, and season with salt and pepper.
Mix four tablespoons of mushroom soaking water with white wine, add to the pan, reduce heat to medium/low, and simmer until reduced.
Add about 200 ml of reserved pasta water, simmer, stirring often, until reduced by half.
Stir well, add the cashew cream, whisk to combine, and simmer on low heat until glossy and thick enough to coat pasta. Remove from heat.
Combine the sauce with the cooked pasta, stir in the chopped parsley, and serve.
