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 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 150 ml 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 tbsp 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.
Stir in the cashew cream and heat through
Add the cooked pasta to the sauce and toss to combine
Serve garnished with fresh parsley
