Description

This pasta has become a favorite in our house. Although I use chanterelles in the video, you can use oyster, shitakes, or even cremini mushrooms.

Ingredients

Scale

1 tablespoon olive oil
1 pound wild mushrooms, cleaned and sliced
6 cloves garlic, divided
About 12 ounces angel hair pasta or spaghetti
3 3/4 cups water
3/4 cup raw unsalted cashews
5 tablespoons nutritional yeast flakes
1 teaspoon fine sea salt, or more to taste
Freshly ground black pepper, to taste
Ground white pepper, to taste
1/4 to 1/2 teaspoon freshly grated nutmeg

Cook Mode Prevent your screen from going dark

Instructions

In a large skillet over medium high heat, add the oil. Once the oil is hot, add the mushrooms and cook, stirring as needed, until the mushrooms have released all of their liquid and the liquid has cooked off. Add 4 cloves garlic (pressed or minced) into the skillet, and cook until the mushrooms are tender.
While the mushrooms are cooking, cook the pasta in a large pot of boiling water until it is al dente. Drain and reserve the pasta.
In the jar of a blender, combine the water, cashews, nutritional yeast, the remaining 2 cloves of garlic and salt. Blend for several minutes or until completely smooth, and there are no remaining little bits of nuts.
Add the cashew sauce to the mushrooms in the skillet. Cook, stirring as needed, until the sauce has thickened up to the consistency of thick cream, about 5 minutes. Add salt and white and black pepper to taste. Sprinkle in the nutmeg, mixing well. If desired, add more nutmeg to taste.
Place the cooked pasta in a serving bowl and pour the sauce over the top. You may want to reserve some of the sauce and serve it on the side. The pasta is best eaten right away.

Notes

Tip: If you don’t have a ultra-strong blender, grind the cashews into a powder first before blending with the liquid. Alternately, you can also soak the cashews for several hours or overnight, drain, and combine in the blender with the remaining ingredients.