Ingredients
- 20 g of cooks&co dried porcini mushrooms
- 2 penne pasta
- 150 g of chestnut mushrooms
- 2 cloves of garlic
- 1 tbsp of smooth cashew butter
- 100 ml of non-dairy milk
- 1 tsp of vegetable stock
- 1 pinch of black pepper, to taste
- 1 pinch of chilli flakes
- 1 tsp of olive oil
Method
Step 1
Place the dried Porcini mushrooms in a bowl and cover with 500ml boiled water. Leave these to soak for 30 minutes.Step 2
Heat the olive oil in a frying pan and bring to a medium heat.Step 3
Crush in the garlic cloves and sauté until fragrant. Slice the mushrooms into thin slices and add these into the pan. Cook these off until lightly bronzed and golden around the edges.Step 4
Pour in your pasta, stock, and water, then bring the pan to the boil. Allow the pasta to cook, stirring continuously. Once most of the water has been absorbed, lower the heat to medium, then stir through the cashew butter, non-dairy milk and drained porcini mushrooms.Step 5
Keep staring until you are left with a deliciously creamy sauce and the pasta is cooked through.Step 6
Season to taste with black pepper and a dash of chilli flakes should you desire.Step 7
Serve garnished with some fresh herbs and enjoy.