Spaghetti with Mushrooms and "pecorino"
This is for the ones who can impress with just a few tricks.
The Spaghetti with Mushrooms and plant-based pecorino is a recipe with a soul. A few, good quality ingredients, and all the flavour of an autumn dish. It takes about 15 minutes, it gives "I know what I am doing" vibes. Make the pecorino yourself to show some extra love.
This recipe makes 4 portions of Spaghetti Mushrooms and "pecorino".
This recipe is fully vegan. Want to explore other Italian recipes? Check our fresh pasta workshops!
INGREDIENTS:
350 grams thick spaghetti (spaghettoni)
4 porcini caps, cleaned (use Portobello as an alternative)
125 grams plant-based grated cheese (make it yourself in 10 minutes, find the recipe here)
6 tablespoons extra virgin olive oil
1 teaspoons black pepper
1 teaspoons salt
a handful of parsley leaves
THE RECIPE:
Cook the pasta
Bring a pot of water to the boil, salt it well, and drop in the 350 grams thick spaghetti (spaghettoni). Cook until al dente, following the package time.
Prep the porcini While the pasta cooks, clean the 4 porcini caps with a paper towel (don't wash them!), cleaned and slice them thinly.
Toast and sauté In a dry pan, toast the 1 teaspoons black pepper for a few seconds. Add the 6 tablespoons extra virgin olive oil, then the sliced porcini, and sauté for 3 minutes
Add a ladle of pasta water and cook 1 minute more.
Build the plant-based sauce In a bowl, mix the 125 grams plant-based grated cheese (pecorino-style) with a ladle of hot pasta water, stirring until smooth.
Bring it together Drain the spaghettoni al dente straight into the pan with the porcini, adding a splash more pasta water to finish cooking it there.
Finish and serve Take the pan off the heat, stir in the plant-based sauce until everything turns creamy and coats the pasta. Serve immediately, with a crack of black pepper on top.
MACCHÈ TIPS:
We love adding an aromatic to our recipes! Chop some parsley thin and add it to the plate before serving. FYI, it is important to add fresh parsley and basil directly on the plate, otherwise they will loose their flavour if coocked.
