220 gr pasta (linguini)
160 gr morels
140 gr wild asparagus
4 tbsp olive oil
200 gr water
Salt & fresh ground pepper
¼ tsp oregano
Zest & lime from 1 lemon
For the cashew cream
120 gr cashews
150 gr boiled water from the pasta
2 garlic cloves
1 tsp cashew butter
Salt - pepper


1.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 cream
9.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.


In case you can’t find wild asparagus or morels, you can use cultivated asparagus and any mushroom you prefer.


Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.