If I could only make one pasta dish

By Yeung Man Cooking · 40 min

Ingredients

Instructions

1. Blend the cashews and water in a high-powered blender until smooth. If you have no high-powered blender, soak the cashews overnight first. Set the cashew cream aside.
2. Bring a pot of water to the boil for the pasta.
3. Slice the mushrooms, dice the red onion and finely chop the garlic.
4. Heat a sauté pan over medium heat. Add the mushrooms and cook for a few minutes. Season with a pinch of salt and pepper, add 1 tsp chili oil and sauté for another couple of minutes. Set the mushrooms aside.
5. Boil the fusilli for 1 minute less than the package says.
6. Return the pan to medium heat. Add 2 tbsp chili oil, then the red onion, and sauté for 3 to 4 minutes. Add the garlic and sauté for another minute. Season with a pinch of salt and pepper.
7. Add the tomato paste and sauté for a couple of minutes. Add the white wine, stir and cook for a few minutes.
8. Save about 1/4 cup of pasta water, then drain the pasta. Add the pasta water and half the cashew cream to the pan and stir well.
9. Add the pasta and mushrooms and cook for another minute, stirring. Do not overcook, as the cream can thicken quickly.
10. Turn off the heat and stir in the plant-based cheese.
11. Plate the pasta and top with freshly chopped parsley.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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GarlicOnionCheeseMushroomRed onionTomato pasteCashewFusilli