Wild Leek & Mushroom Cavatelli Recipe
baby spinach, parmigiano, truffle, white wine-mushroom cream. this dish is vegetarian (gluten free, dairy free and vegan options are available)
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Ingredients
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Pasta
Sauce
Garnish
Method
Pasta Preparation
- 1
Cook Cavatelli
Bring a large pot of salted water to a boil. Add the cavatelli pasta and cook according to package instructions until al dente. Drain and set aside.
Sauce Preparation
- 2
Sauté Vegetables
In a large skillet, heat olive oil over medium heat. Add the wild leeks and garlic, sautéing until fragrant.
- 3
- 4
Deglaze with Wine
Pour in the white wine, stirring to deglaze the pan. Allow the wine to reduce by half.
- 5
Make Cream Sauce
Stir in the coconut cream (or heavy cream) and truffle oil. Season with salt and pepper. Simmer for a few minutes until the sauce thickens slightly.
Combine and Serve
- 6
Mix Pasta and Sauce
Add the cooked cavatelli to the sauce and gently toss to combine, ensuring the pasta is well coated.
- 7
Add Spinach
Fold in the baby spinach until wilted, then remove from heat.
- 8
Serve
Plate the dish, garnish with Parmigiano (if using), and a drizzle of truffle oil. Serve immediately.
