Creamy fresh spinach tagliatelle with mushroom

Tue, 19 March 2019

Fresh spinach pasta dough; (makes roughly 300g when made and cut)

175g 00/ white flour, 75g Gram flour (chickpea flour), 1 tbsp olive oil, 100 ml water (more if needed), 3/4 tsp Spinach powder

 

Creamy cashew sauce; 

100g roasted cashews, 500ml oat milk, 1 tsp salt, 1 tsp garlic powder, Juice ½ lemon 

 

To serve:

250g chestnut mushrooms - slice finely & toss in 1-2 Tbsp of oil ½ tsps., 50g of sun blushed tomatoes/ sun-dried tomatoes soaked in oil, vegan parmesan,

 

·       Mix flour, chickpea flour, olive oil, water & spinach powder. Kneed for 8 mins until dough has formed. 

·       Lightly dust pasta roller with flour to avoid sticking.

·       On the widest setting roll the pasta and cut to make it easy to work with. Roll again through each of the settings, working your way down to the lowest and thinest setting. Again each time flouring your dough and roller to avoid sticking and tearing the dough.

·       Cut the pasta sheets so they are the length of tagliatelle which is approx 21 inches in length. Roll them through the tagliatelle part of the pasta maker and set aside.

·       Fill pot of boiling water and bring to the boil; approx 3L. Add 1 tsp of salt and bring to a gentle rolling simmer.

·       Slice the mushrooms into thin stripes. Heat a non-stick frying pan on high heat and add 1 tbsp of oil. Add the mushrooms and using another pan place on top to encourage browning and leave to cook for 5 mins. Remove and set aside.

·       In a blender blend up roasted cashews, oat milk, 1 tsp salt, 1 tsp garlic powder & juice of ½ lemon  for the creamy cashew sauce and blend till smooth.

·       Add the fresh pasta and cook for 2-3 mins until it starts to float. Fresh pasta takes 1/2 the time as dried pasta. Remove from the water after 2-3 mins using slotted spoon and add to a heated frying pan. Add the creamy sauce add about 1/2 the sauce to start with along with all the mushrooms. 

·       If the sauce starts to become a little dry add a little pasta water until you reach a nice creamy smooth well coated sauce. 

·       Serve with some sun dried tomatoes and some vegan parmesan.