Ingredients
Directions
Soak the dried porcini mushrooms for 60–90 minutes, reserving the water. See Chef’s Notes.
Cook the pasta: Add the porcini water that you reserved as part of the pasta water and cook the pasta according to directions. Also, when draining the pasta, reserve one cup of the pasta water. Set aside the pasta and the reserved one cup of water.
Make the Porcini Cashew Butter: Heat a medium stove-top pan on medium-high heat.
Once hot, add the shallots and continuously stir for 30–60 seconds.
Deglaze the pan with 2–4 tablespoons of water and turn the heat down to medium.
Add the garlic and mushrooms and cook for 60 seconds. Add more water to prevent sticking, if needed.
Add the vegetable broth and cashews and bring to a simmer for 10 minutes, stirring occasionally. The liquid will reduce by about 25 percent.
Add the cashew mushroom mixture and salt, if using, to a blender or food processor. Blend until smooth. Set aside.
Add the one cup of the pasta cooking liquid to the stovetop pan you used for the mushrooms, heating on medium heat. Add the cooked pasta followed by the spinach and cook until the spinach is tender, about 1 minute. Stir in the sauce until everything is warmed through. If the sauce is too thick, add 1–2 tablespoons of water or vegetable broth until you reach the desired consistency.
Divide between plates and top with freshly ground peppercorns and crushed red pepper flakes, if desired.
Chef's Notes
Substitutions
Use another mushroom of choice for the porcini mushrooms, such as cremini, chanterelle, or portobello.
Substitute zucchini noodles or legume pasta for the whole grain pasta.
Instead of shallots, use white or yellow onion.
Substitute another leafy green of choice in place of spinach.
For the pasta, use organic linguine, spaghetti, shells, or any pasta you love.
Nut-Free
Use raw sunflower seeds in place of cashews.
Hydrating Porcini Mushrooms and Using the Liquid for the Pasta
Soak the dried mushrooms in enough water to completely submerge them for 60–90 minutes. A bit of dirt and debris may come off in soaking (it’ll sink to the bottom). Reserve the soaking liquid but leave approximately 1” of the bottom water where the debris has settled. Use this porcini soaking water as part of the cooking liquid for the pasta to give the pasta more flavor.
Prep Ahead
Soak and drain the mushrooms ahead of time and store in an airtight container in the refrigerator for up to 48 hours before making the recipe.
Make the porcini cashew butter ahead of time and store in an airtight container in the refrigerator for up to 3 days before making this dish.
Make the Vegan Walnut Parmesan ahead of time and store in an airtight container in the refrigerator for up to two weeks before making this dish.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Ingredients
Directions
Soak the dried porcini mushrooms for 60–90 minutes, reserving the water. See Chef’s Notes.
Cook the pasta: Add the porcini water that you reserved as part of the pasta water and cook the pasta according to directions. Also, when draining the pasta, reserve one cup of the pasta water. Set aside the pasta and the reserved one cup of water.
Make the Porcini Cashew Butter: Heat a medium stove-top pan on medium-high heat.
Once hot, add the shallots and continuously stir for 30–60 seconds.
Deglaze the pan with 2–4 tablespoons of water and turn the heat down to medium.
Add the garlic and mushrooms and cook for 60 seconds. Add more water to prevent sticking, if needed.
Add the vegetable broth and cashews and bring to a simmer for 10 minutes, stirring occasionally. The liquid will reduce by about 25 percent.
Add the cashew mushroom mixture and salt, if using, to a blender or food processor. Blend until smooth. Set aside.
Add the one cup of the pasta cooking liquid to the stovetop pan you used for the mushrooms, heating on medium heat. Add the cooked pasta followed by the spinach and cook until the spinach is tender, about 1 minute. Stir in the sauce until everything is warmed through. If the sauce is too thick, add 1–2 tablespoons of water or vegetable broth until you reach the desired consistency.
Divide between plates and top with freshly ground peppercorns and crushed red pepper flakes, if desired.