Morels & wild asparagus pasta27 April 202116 May 20210 24Simply deliciousby Zorzetin 2. Savory recipesPrep. time10 minutesCook time25 minutesDifficultyEasyServes2INGREDIENTS220 gr pasta (linguini)160 gr morels140 gr wild asparagus4 tbsp olive oil200 gr waterSalt & fresh ground pepper ¼ tsp oreganoZest & lime from 1 lemonFor the cashew cream120 gr cashews150 gr boiled water from the pasta2 garlic cloves1 tsp cashew butter Salt - pepperinstructions1.Place cashews in a bowl, cover them with water, and set them aside. After they’ve been soaked, drain and rinse them. 2.Wash asparagus and morels carefully and cut them in halves.3.In a saucepan, add asparagus and morels. Saute for 2-3 minutes with olive oil. 4.Add water and let ingredients cooked until tender, in medium temperature. 5.When water almost evaporated, add wine, seasonings, juice, lemon zest and lastly oregano. 6.In the meantime, cook pasta, according package directions. 7.Take some boiled water from the pasta to make the cashew cream as needed. 8.For the cashew cream9.Blend cashews with water (from the pasta), cashew butter and garlic cloves, until smooth. Season as needed.10.Add pasta and cashew cream to the pan with morels and asparagus and stir well. 11.Enjoy! Note In case you can’t find wild asparagus or morels, you can use cultivated asparagus and any mushroom you prefer. Print Leave a Reply Cancel ReplyYour email address will not be published. Save my name, email, and website in this browser for the next time I comment. Comment This site uses Akismet to reduce spam. Learn how your comment data is processed.