Pasta with Mushrooms, Tomatoes and Cashew Cream
Questa ricetta è disponibile anche in italiano
This pasta with cardoncelli mushrooms, baby plum tomatoes and homemade cashew cream is a feast for the eyes and the palate. Simple to make in just a few steps.
If you've been following me for a while, you'd already know, how much I love mushrooms and cardoncelli (aka king oyster mushrooms), together with shiitake and porcini mushrooms, are definitely in the top 3 of my favorite mushrooms.
Rich in properties, vitamins and minerals, they are divinely meaty and earthy, and make excellent side dishes, soups and to be used as an alternative to meat.
But it is first courses that, in my opinion, they shine the most.
In fact, I've already used them in a few recipes, including these Mushroom Tagliatelle Paglia e Fieno, these with Beetroot & Mushroom Ragù and Parsley Pesto, or in these Chinese Longevity Noodles.
If you also adore this ingredient, don't miss all my mushroom-based recipes by clicking here.
Recipe info: substitutions and recommendations
In today's recipe, I serve them with a small handful of baby plum tomatoes and spinach, for a more complete and interesting taste profile, all creamed-up with an oil-free sauce, an homemade cashew cream, very simple to make from scratch.
If you don't want or don't have spinach on hand, you can replace it with rocket, dandelion or simple parsley.
For the pasta element I used maccheroni al ferretto, but you can use other pasta shape you like such as orecchiette, cavatelli or even gnocchetti.
Now all we need to do is learn how to make this mouth-watering first course!
Pasta with Mushrooms, Tomatoes and Cashew Cream Recipe
Ingredients:
450 g Cardoncelli Mushrooms (King Oyster)
280 g Pasta
1 Garlic Clove
2-3 Celery Leaves
25 g Frozen Spinach (1 cube)
Chilli Pepper (optional)
1 tablespoon Extra Virgin Olive Oil (omit for oil free version)
4-5 Baby Plum Tomatoes
White Wine or Beer
Salt
...for the cashew cream...
50 g Cashews
50 g Water (boiling)
1 tablespoon Lemon Juice
Salt
Pepper
Method:
1. Weigh the cashews into a heat-safe container and pour boiling water over. Leave to soak for about a couple of hours.
2. In the meantime, carefully clean the cardoncelli mushrooms with a slightly damp cloth, then roughly slice them.
3. In a large frying pan or wok, sauté the garlic, oil, celery and chilli (if using) until slightly brown.
4. Add the previously sliced mushrooms and sauté for a few minutes over high heat with a pinch of salt.
5. Deglaze with white wine or beer, allow the alcohol to evaporate for a couple of minutes, add the baby plum tomatoes cut into quarters and the spinach, lower the heat and cook until mushrooms are soft (10-15 minutes, depending on the size).
6. For the cashew cream, all you have to do is add the soaked cashews with all their water, lemon juice, a pinch of salt and pepper, and blend everything until you get a smooth sauce. Depending on the blender used, it may be necessary to blend several times, taking care to recompact the product that has deposited on the sides of the blender.
7. Bring plenty of salted water to a boil and cook the pasta very "al dente".
8. Drain the pasta making sure to keep some of its cooking water, then add it to the pan with the mushrooms.
9. Pour the cashew cream and a ladle of the cooking water of the pasta.
10. Stir well and adding more pasta water if necessary.
11. Adjust seasonings and serve immediately.
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