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balsamic mushroom pasta recipe

Written on Tuesday, August 9, 2016 | 7:32:00 PM



Serves : servings 

Ingredients : 
- CASHEW CREAM
- ¼ cup (35 g) raw cashews, soaked for at least 30 minutes
- ⅛ cup (30 ml) water
- 2 tsp (10 ml) fresh lemon juice
- Salt

(Or, instead of Cashew Cream, ⅛ cup [30 ml] heavy cream)

- 8 oz (225 g) fettuccine
- 1 tbsp (15 ml) extra virgin olive oil
- ⅓ cup (60 g) shallot, finely diced
- 3 garlic cloves, minced
- 10 oz (285 g) baby portobello mushrooms, sliced
- ⅓ cup (80 ml) balsamic vinegar
- 2 tbsp (5 g) fresh parsley leaves, chopped
- Salt and freshly ground black pepper

Preparation Method :
1) If not making Cashew Cream, skip this paragraph and begin with making the pasta. Place the cashews in a bowl and fill with water at least an inch (2.5 cm) above the cashews. Allow the cashews to soak for 30 minutes or up to overnight. Drain and rinse the cashews. Place the cashews, water, lemon juice and a pinch of salt in a high-powered blender or food processor. Blend until very creamy and smooth. Set aside.

2) Bring a large pot of salted water to a boil. Add the fettuccine and cook to al dente according to package directions. Drain and set aside.

3) Meanwhile, heat olive oil over medium heat in a large skillet. Add the shallots and garlic and cook for a few minutes until just softened.

4) Add the mushrooms to the shallots and garlic and cook until golden brown, about 5–8 minutes. Pour in the balsamic vinegar and scrape up all of the browned bits on the bottom of the skillet.

5) Remove the mushroom mix from the heat and stir in the reserved cashew cream or heavy cream. Add in the cooked fettuccine and toss to combine. Add in the parsley and season to taste with salt and pepper.

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