John Myers
Ingredients for 2 servings:
- 175 g mushrooms
- 35 g waxy potatoes
- 10 sprigs of chives
- 140 ml water
- 200 g whole wheat penne
- 50 g cashew nuts
- 1 g vegetable stock powder with yeast extract
- salt and pepper
- oil
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes
Peel the potatoes, dice them, and bring them to a boil in a saucepan with the cashews, vegetable stock, and a little water. Cover and simmer for 15 minutes, then puree them finely. Add a little water if necessary if the sauce is too thick and season with salt. Heat water with a pinch of salt in another pan and cook the whole-wheat penne for 12 minutes. Clean the mushrooms, cut them into very thin slices, and fry them in a pan with a little oil over medium heat for 4-5 minutes, until golden brown, stirring frequently. Season with salt and pepper. Wash the chives and finely chop them. Fold the mushrooms into the whole-wheat penne. Spread the cashew cream over the mushroom pasta and sprinkle with chives. Season with pepper to taste.
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