This is an amazing delicious pasta dish with lots of rock and roll – the twist of the pasta which locks in the sauce, and the kick from the white pepper, with a combination of juicy Portobello mushroom slices, garlic and cream marry so well. Here’s how to make it.
2 Tbsp extra virgin olive oil
1 cup raw cashew nuts (presoaked)
1½ cups water
½ tsp fine garlic granules
½ tsp salt to taste
2 large Portobello mushrooms, sliced lengthways
½ tsp white ground pepper
finely chopped red pepper, for garnishing
my Hot Nut Parmesan cheese, or other of your choice
(my Hot Nut Parmesan cheese is made with brazil nuts, nutritional yeast, a little sweetener, salt, white pepper and asafotida)
Heat up your oil and fry the mushrooms, tossing them round every so often.
Meanwhile, blend your nuts with half the water in a high speed food blender. When you have a smooth consistency, add the remaining water together with the white pepper, the garlic and the salt. Process for a further minute or two.
Be sure to have your pasta on the go – always ensure your water is boiling before you put the pasta in, and that there is enough to amply cover your pasta. I always add a little vegetable oil to the water to prevent the pasta from sticking to itself. Once it’s ready drain, and give it a very quick rinse in cold water so that it does not congeal.
Now gently pour the milk/cream liquid a little at a time into the mushroom saucepan, heating up gently whilst stirring – within a few minutes, it will start to thicken. Now add your fusilli pasta into the sauce, stir lightly and then spoon the lot into a serving dish.
Garnish with the hot nut cheese and chopped red peppers. Bon Appétit !
All recipes and content © Miriam Sorrell thespicemaniac.com 2016