Buckwheat pasta "Boscaiola" with porcini mushrooms and cashews cream | Vegan | Gluten Free.
How much do you love pasta?
Well, I do and a lot!
The "Penne alla boscaiola" is a pasta dish that is typically enjoyed in the autumn. Porcini mushrooms are a key ingredients of this dish and the autumn is the season when they explodes in all their flavour.
The original recipe has "pancetta" and in its many variations there is cream. This dish is a classic of Italian cuisine, more precisely from Tuscany.
I loved this dish and It was great to find a way to re-invent it in a vegan way!
For this recipe I obviously ditched the pancetta and I made the cream from cashews nuts.
I have used buckwheat pasta for a gluten free version but feel free to use the pasta that you prefer the most.
It is really simple to make and I am sure that you will love it!
Let's get started!!!
Using these quantities you can make about 4-5 servings.
400 gr of buckwheat "penne"
400 gr of fresh porcini mushrooms ( double the dosage if frozen, halve if dry)
500 ml of tomato sauce ( no ketchup )
80 gr of cashews
2 handful of chopped basil
1 clove of garlic
1 grated carrot
1 spoon of sesame seeds
5 medium tomatoes
1 purple onion
1 handful of parsley finely chopped
Salt to taste
Olive oil (optional)
Boil some water in a small pot and soak the cashews for 10 minutes.
Finely chop the onion,tomatoes and mushrooms.
Heat a medium size frying pan, when is hot add the onion and the tomatoes. Add 2 table spoon of water for prevent it from burning. Cook for 3 minutes.
Add the porcini mushrooms, a pinch of salt, cover and simmer for 7 minutes, add some water if needed.
While the mushrooms are cooking, put in a food processor: Soaked cashews, garlic, sesame seeds, grated carrot, basil, 1/2 teaspoon of salt and 1/2 cup of water.
Pulse until you get a creamy consistency. This will be your cream for the sauce.
Leave the cream on the side for now and add the tomato sauce to the pan with the mushrooms. Cover and simmer for 10 minutes.
Bring to boil 4 liters of water in a big pot and just before it starts to boil add 1/2 spoon of salt. Add the pasta only when the water is boiling, you can follow the instructions on the package but sually buckwheat pasta is ready in 7-8 minutes. Do not over cook it otherwise it will have a mushy and sticky consistency.
While the pasta is cooking add the cashews cream to the pan with the tomato sauce and mushrooms. Stir well in order to blend together all the flavours.
Drain the pasta and mix it with the sauce in the pan, add salt if needed.
Add chopped parsley, crushed cashews and a drizzle of olive oil. Serve hot.
Autumn is approaching, leaves are turning brown, days are getting shorter and a cold breeze begins to blow. This delicious and fragrant dish will warm you up and will leave you full and satisfied.
Remember there is no such thing as too much pasta!
As a good Italian, it never been that hard re-invent pasta dishes taking inspiration from the traditional ones of the Italian cuisine. Although plant-based ingredients are rich of flavour and you can be really creative using many different combinations, when I discovered the negative effects of gluten on my body, has been a challenge finding gluten-free pasta that did not have a consistency like glue.
I have tried many different brands, most of them pastas were made with corn. The results? A really weird texture with a sticky consistency.
Searching in different supermarket and health stores, I have found a pasta made of buckwheat. In my opinion the best of the gluten free pastas.
Here the link for the brand I have used, no sponsor or other interests involved, I just love this brand and I really do believe that they produce the best gluten free pasta.
If you liked the recipe, please leave a comment and share it on your social media!
Make sure to follow Happy Funky Vegan on Instagram for more healthy recipes and food facts 😊
Do you feel like dessert??
Check this guilt free brownie recipe with peanut butter frost.
Refined Sugar free
Simply delicious !!!