Porcini Mushroom Cacio e Pepe - Food Revolution Network

Ingredients

• 1 oz dried porcini mushrooms (rehydrated, see Chef’s Notes)
• 16 oz whole grain pasta (cooked, see Chef’s Notes)
• ¾ cup shallots (roughly chopped)
• 2 tbsp garlic, roughly minced (about 6 medium cloves)
• 3 cups vegetable broth (unsalted, preferably homemade)
• 1 cup cashews (soaked in water for 2 hours )
• ¼ tsp salt (optional)
• 3 cups spinach (chopped) + 1 cup as needed
• ground black pepper (freshly ground, to taste)
• crushed red pepper (optional) to taste
• 1 batch Vegan Walnut Parmesan (optional) link in Chef’s Notes