Mushroom Tagliatelle Recipe
Cashew cream / cashew cheese roasted eggplant / charred tomato basil pistou
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Ingredients
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Mushroom Tagliatelle
Cashew Cream
Roasted Eggplant
Charred Tomato Basil Pistou
Method
Mushroom Tagliatelle
- 1
Cook the Pasta
In a large pot of salted boiling water, cook the tagliatelle pasta according to package instructions until al dente. Drain and set aside.
- 2
Sauté the Mushrooms
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add mixed mushrooms, salt, and black pepper. Cook for 5-7 minutes until mushrooms are browned and tender.
- 3
Combine Pasta and Mushrooms
Add the cooked tagliatelle to the skillet with the mushrooms. Toss to combine and add chopped parsley. Adjust seasoning if necessary.
Cashew Cream
- 4
Soak the Cashews
Soak raw cashews in water for at least 2 hours or overnight. Drain and rinse before using.
- 5
Blend the Cream
In a blender, combine soaked cashews, 100 ml of water, nutritional yeast, lemon juice, garlic powder, and salt. Blend on high until smooth and creamy. If it's too thick, add more water as needed.
Roasted Eggplant
- 6
- 7
Roast the Eggplant
Spread the eggplant on a baking sheet in a single layer. Roast for 20-25 minutes, stirring halfway through, until golden and tender.
Charred Tomato Basil Pistou
- 8
Char the Tomatoes
Heat a grill pan over high heat. Add cherry tomatoes and cook for 5-7 minutes, turning occasionally, until charred and slightly blistered.
- 9
Make the Pistou
In a blender, combine charred tomatoes, fresh basil leaves, olive oil, salt, and black pepper. Blend until smooth.