Porcini Mushroom Cacio e Pepe - Food Revolution Network

Name: Porcini Mushroom Cacio e Pepe - Food Revolution Network
Total time: 50 min
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

foodrevolution.org

Cacio e Pepe is traditionally pasta made with parmesan cheese and black peppercorns plus either butter or olive oil. We have kept the black peppercorns and offered vegan parmesan as an option, but...

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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 foodrevolution.org.

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