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Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking
What you'll need
Olive oil | Salt | Black pepper | Cooking pot | Cooking pan | Measuring jug | Strainer | Chopping board | Knife
Cooking Instructions
Ingredients
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Step 5 : Final Touches
Blend in the reserved pasta water, then add the cooked pasta, season with salt and pepper. Remove from heat and mix in truffle oil.
180 g Fusilli Pasta
150 ml Pasta's Cooking Water
180 g Button Mushroom
140 g White Onion
5 g Garlic
1 g Chives
4 g Corn Starch
4 g Dried Thyme
5 g Dijon Mustard
240 g Home Made Cashew Cream
5 ml Truffle Oil
Allergens
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Step 1 : Prep the Ingredients
Peel and finely chop garlic and white onion. Finely chop half the mushrooms and thinly slice the rest. Finely chop chives
Nutritional Information
Energy (kJ/kcal)
553
Protein (g)
23
Carbohydrates (g)
78
Fibers (g)
12
Sugar
9
Fats (g)
18
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The nutritional information provided is only for ingredients supplied by COOKFRESH.
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Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.
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Step 3 : Sauté the Mushrooms
In a pan with olive oil over medium heat, sauté onion until translucent (3-4 minutes). Add sliced mushrooms, half the salt, garlic, and thyme, cooking until fragrant (1-2 minutes). Incorporate the rest of the mushrooms and cook for another 1-2 minutes.
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Step 2 : Cook the Pasta
In boiling salted water, cook fusilli pasta for 13-15 minutes until al dente. Drain, reserving a cup of pasta water
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Step 4 : Make the Sauce
Stir in cornstarch and Dijon mustard. Add cashew cream and simmer, stirring on medium-low heat.
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Step 6 : Serve and Enjoy!
Serve up the creamy vegan pasta between the dishes and garnish with the chopped chives.
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