Fettuccine, boiled according to directions + 1 cup reserved pasta water
2 tablespoons extra virgin olive oil
2 cups mushrooms, de-stemmed and thinly sliced
1-2 garlic cloves, minced
⅓ cup cashew cream
A handful of chopped parsley
Salt, black pepper
To serve: parmesan shavings, a squeeze of lemon
INSTRUCTIONS
until smooth and creamy. It should be the consistency of heavy cream - add more water to loosen if required and taste to adjust seasoning.
Cook the pasta in a pot of salted water until al dente. Drain, reserving about 1 cup of the pasta cooking water.
In a large pan, heat the olive oil over medium-high heat, until it starts to smoke. Add the mushrooms evenly across the pan and let it sauté, without stirring, for 3-4 minutes until golden brown. Lightly toss to brown on all sides and sauté for a few more minutes. Season with sea salt and black pepper.
To the mushrooms, stir in the garlic, cooked pasta, a few splashes of the cashew cream and the reserved pasta water, and toss to make a light sauce that evenly coats the pasta. Add half of the chopped herbs and adjust seasoning as per taste.
Serve with the remaining chopped herbs and parmesan shavings on top, with a squeeze of lemon if desired.
*Note:
If you don’t care for cashews or are allergic, you can skip making the cashew cream and just use the same amount of regular dairy cream instead. Make it vegan by omitting the parmesan, and gluten-free by using GF pasta.
Recipe by Sprig & Vine at http://sprigandvine.in/mushroom-pasta-cashew-cream/