Rosemary, Radicchio and Mixed Mushroom Cashew Cream Tagliatelle

Here is a delicious autumn recipe to show off your haul of foraged mushrooms.

This dish is satisfying and filling with robust flavours and a big personality.

It is both vegetarian and non-dairy.

Mushrooms are known to be a good source of Vitamin D. Mother nature provides.

Cashew nuts are actually seeds, and can make a good replacement to dairy whilst being high in protein, iron and zinc.

Bitter radicchio cuts through all the richness and offers an eating experience somewhere between cabbage and lettuce. While bitters assist with digestion, radicchio is also an excellent source vitamin K, and eye-protecting lutein and zeaxanthin.

It’s all held together by comforting tagliatelle pasta, perfect to warm you up and fill you up!

Rosemary, Radicchio and Mixed Mushroom Cashew Cream Tagliatelle

Serves 2

Serve with a simple rocket and balsamic salad

Easy and quick

70g raw unsalted cashews

140g tagliatelle

1 small white onion - diced

120g mixed mushrooms – roughly sliced or torn

2 cloves garlic – chopped

1 sprig fresh rosemary

½ small Radicchio (approx. 140g) - finely shredded

Juice of half a lemon

Pinch of nutmeg

Salt and pepper

· In a blender, make the cashew cream by blending the cashews with 350ml water till smooth.

· Cook pasta according to the instructions on the packet. If it’s ready before you have finished the sauce, drain the water off then put the pasta back into the pan. Add a splash of olive oil and stir to coat all of the pasta then pop the lid on the pan to keep it warm.

· Sweat the onion in a little oil over a medium heat until translucent and soft.

· Turn the heat up slightly and add the mushrooms, garlic and rosemary to the pan along with a pinch of salt. Cook for 5 minutes shaking the pan often to agitate the contents.

· When the mushrooms are well browned turn down the heat and stir in the cashew cream, the nutmeg, and a good grinding of black pepper and another pinch of salt. The cream will thicken up immediately, but it should be luscious, not claggy, so if it happens to turn out thicker than desired, just add a splash of water.

· Remove rosemary and stir in the lemon juice and the radicchio

.

· Combine the cooked pasta with the sauce and mix it together with a pair of kitchen tongs.

· Serve Immediately.

This recipe is from the book A Year of Veggie Adventures which consists of four scrumptious seasons of palate pleasing pleasures. 

My goal in writing this book was to express the energetic quality of the seasons, and highlight the intrinsic connection of our life journeys as we move through time and space in parallel with mother natures cycles.

Veggie Adventures is a loving creation, elegantly themed, peppered with poetry and spans 17 countries inspired by my global travels.

I am Red Willow, Body Wisdom Coach and member of The Perfect Health HUB.

Wellness advocate for hospitality workers and legendary retreat chef.

Trained in macrobiotics, feng shui, belief change, and the mind/body connection.

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