Fettuccine with shiitake & Orange Truffle Cream Sauce
This is one of best creations that we're truly proud of! Fettuccine with Shiitake & Orange Truffle Cream Sauce is a dish with unique combination of ingredients. The creamy cashew sauce is infused with orange and truffle oil, and shiitake adds a rich earthy tone to the taste. If you are looking for a pasta recipe that wows everyone, this is it!*Total Time does not include Inactive Time for soaking cashews
Servings: 4 people
Ingredients
Soaking Cashews
- 1 cup raw unsalted cashews
- 2 cups water
Cashew Cream (Total of 3/4 cup cashew cream is use for the recipe)
- Soaked cashews (see the above)
- 3/4 cup cold water
- 1 tbsp nutritional yeast
- 1 tbsp fresh lemon juice
- 1/2 tsp salt
The Rest
- 1 tbsp extra virgin olive
- 2 garlic cloves minced
- 1 cup diced yellow onion
- 10 shiitake caps thinly sliced
- 1/2 cup freshly squeezed orange juice (about 1-2 navel oranges)
- 2 cups water
- 1 tsp salt
- 1/2 tsp black pepper
- 1 pound fettuccine
- 3/4 cup cashew cream
- 1/2 tbsp orange zest (plus more for serving)
- Truffle oil (for serving)
Instructions
- Soak cashews in water for 8 hours or overnight.
- Make the cashew cream. In a high-speed blender, combine soaked cashews, cold water, nutritional yeast, lemon juice, and salt. Blend for 1-2 minutes until smooth. Set aside.
- In a large pot, start boiling water for cooking fettuccine.
- Meanwhile, start preparing sauce. Heat up a large frying pan at medium high heat. Pour extra virgin olive oil and add garlic. Cook for 1-2 minutes until fragrant. Next, add yellow onion and cook for 2-3 minutes until softened. Then add shiitake and cook for another 2-3 minutes until caramelized.
- Add orange juice to deglaze the pan then add water. Season with salt and black pepper. Bring to boil then reduce the heat to continue to simmer.
- Meanwhile, start cooking fettuccine in salted water for 8-10 minutes (or follow the instruction on the package.)
- 2 minutes before the fettuccine is done, add cashew cream and orange zest to the sauce. When it starts to thicken add a small amount of pasta water.
- Add fettuccine to the sauce. Turn off the heat and give a quick toss.
- Serve with some orange zest and a drizzle of truffle oil for the finishing touch.
Notes
- The recipe should make more than enough cashew cream than what we use here which is 3/4 cup. Keep the leftover in the fridge to make other dishes or you can also freeze them.
Did you make this recipe?Mention @plantbased_matters or tag #plantbased_matters!