Butternut Squash Tagliatelle

Name: Butternut Squash Tagliatelle
Yield: Serves 4–6
Ingredients: Olive oil; Sea salt; 1 sprig rosemary leaves, minced; 6 large sage leaves, minced; 2 large butternut squash; Black pepper, to taste; 1 tablespoon sea salt; ¼ cup dry white wine; 1 pound baby kale; ¼ bunch thyme leaves; 2 large carrots, small dice; 2 celery stalks, small dice; 2 cups maitake mushrooms, sliced; 2 cups beech mushrooms; 2 tablespoons porcini powder; ¾ cup mushroom stock; ¼ cup extra-virgin olive oil; 2 shallots, small dice; 2 cups raw cashews, roughly chopped

Mushroom Cream + Kale

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

PLANTLAB

By Matthew Kenney

Published 2017

About

Ingredients

Mushroom Cream + Kale

2 cups raw cashews, roughly chopped
2 tablespoons porcini powder
¾

Main course
Starter
Vegan
Gluten-free

Method

Mushroom Cream + Kale

Using a high-speed blender, blend the cashews, porcini powder, and mushroom stock until smooth; set aside. In a large saucepan, heat oil and add the shallots, carrots, and celery. Sweat the vegetables on low heat, taking care not to burn them, until they begin to soften. Add the maitake mushrooms, beech mushrooms, and salt, and increas