Home » Pasta » Pasta with Butternut Sauce & Wild Mushrooms
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Ref: 222
Heading: Pasta
Cuisine: Italian
Food Type: Vegan
No of Portions: 4
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Ingredients & Prep

   450 g  Butternut squash peeled
   250 g  Wild Mushrooms mix
   250 g  Pasta, any type dried
   75 g  Cashews nut roasted
   2 Garlic cloves grated
   2 Banana shallot finely chopped
   1 Vegetable stock cube or gel pot
   2 tbsp  Olive oil
   1/2 tsp  Thyme dried
   1/2 tsp  Black pepper ground
  Garnish
   sprinkle  Fresh parsley chopped

Method

  Step 1
Cut butternut squash into large chunks, coat in oil & roast in the oven on a baking tray at 200'c for 25 mins until soft.
  Step 2
Soak the cashews in hot water for 15 minutes until soft, drain then blend the cashews, butternut squash, vegetable stock, chopped garlic & salt in a blender until smooth to a consistence of custard, add a little water if required.
  Step 3
Cook the pasta to package directions.
  Step 4
Heat the olive oil in a non-stick pan large enough to add paste a sauce later over medium-high heat, chop mushroom to equal size, add to the pan & fry, without stirring, until golden brown approx. 2 minutes, Stir & continue frying until golden on the other side, remove mushrooms to a plate, then quickly fry the shallots, grated garlic & thyme until soft & transparent, add the fried mushrooms & sprinkle over some salt & pepper.
  Step 5
Add the pasta & sauce & fried mushrooms, reserving some mushrooms to decorate the top. Sprinkle over some fresh chopped parsley

Suggestion & Tips

You can use pumpkin in the autumn when available, use different herbs, select half the amount for starters.
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