CREAMY VEGAN MUSHROOM TAGLIATELLE

CREAMY MUSHROOM TAGLIATELLE

If you are looking for an indulgent, creamy and cheesy pasta dish that will totally satisfy your comfort food cravings on a chilly winter night, look no further as this is it!

This dish will absolutely hit the spot and the best thing is that it's totally vegan and healthy as I have used wholegrain pasta and no cream -despite the title.

There is some soaking involved but apart from that, it is relatively quick for a dish with quite a dept of flavour.

INGREDIENTS (for two hungry people)


1/2 cup cashew nuts (soaked in 200 ml of water)
2 tbsp dried porcini mushrooms (soaked and cleaned from debris)
150 gr chestnut mushrooms
1/2 onion
1 garlic clove
2 tsp paprika
1 tsp yellow mustard powder
salt and pepper to taste
2 tbsp nutritional yeast
1 tbsp evo
150 ml white wine
200 g tagliatelle (I used dried, wholewheat)



METHOD

1. Soak the cashews for at least 1 hour, then blend them with water and the nutritional yeast until you obtain a smooth cream
2. Soak the dried porcini in hot water for at least 15 minutes. Rinse them well from any debris and filter the soaking water, which you will need as broth
3. Gently saute the chopped onion and garlic, then add the slice chestnut mushrooms and cook on a high flame until they are caramelised, without adding any liquid at this stage, as you don't want to boil them
4.Chop and add the porcini, together with the mustard, the paprika and the porcini broth (make sure you've thoroughly filter it or you'll end up with a gritty dish)
5. Add the cashew cream and the white wine and simmer until you reach the desired consistency
6. Add salt and pepper to taste and set aside for a minute
7. Boil the pasta until al dente, then add it to the sauce and cook for a minute to incorporate

If you like this recipe, take a pic of it and tag  #themyrtleberry on Instagram. I would love to hear your opinions!