Vegan Cacio e Pepe Recipe | olivemagazine
Make your own pici pasta, then coat it in an indulgent wild mushroom sauce. Amazingly, there's no cream or egg in this pasta sauce, we use raw cashew nuts
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Ingredients
- 120g '00' flour
- 270g strong white bread flour plus extra for coating
- 2 tbsp olive oil
- 1½ tsp fine sea salt
- CREAMY WILD MUSHROOM SAUCE
- 80g raw cashew nuts soaked in just-boiled water for 1 hour
- 30g dried porcini mushrooms
- 50g vegan butter
- ½ onion finely chopped
- 2 cloves garlic crushed
- a pinch sea salt flakes
- ground to make ½ tsp black peppercorns
- 5 tbsp (check it's vegan) dry white wine
- finely chopped to make 1 tbsp flat-leaf parsley
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