Mushroom Casarecce Recipe
Stinging nettle pesto, chili, wild mushroom, nutritional yeast crumble, olive oil
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Ingredients
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Pasta
Stinging Nettle Pesto
Mushroom Topping
Nutritional Yeast Crumble
Method
Cooking the Pasta
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the casarecce pasta and cook according to package instructions until al dente. Drain and set aside.
Making the Pesto
- 2
Prepare the Pesto
In a food processor, combine the stinging nettles, pine nuts, Parmesan cheese (or nutritional yeast), garlic, olive oil, salt, and lemon juice. Blend until smooth and creamy. Adjust seasoning to taste.
Cooking the Mushrooms
- 3
Sauté the Mushrooms
In a large skillet, heat olive oil over medium-high heat. Add the mixed wild mushrooms and sauté for about 5-7 minutes or until golden brown. Add chili flakes and salt to taste, and stir well.
Making the Crumble
- 4
Prepare the Nutritional Yeast Crumble
In a small bowl, mix the nutritional yeast with olive oil and salt until well combined. Set aside.
Combining Everything
- 5
Serve the Dish
In a large mixing bowl, combine the cooked pasta with the stinging nettle pesto and sautéed mushrooms. Toss until well coated. Serve topped with nutritional yeast crumble.
