Try our vegan cacio e pepe recipe then check out Padella’s famous cacio e pepe and more vegan pasta recipes.
Ingredients
PICI PASTA
- '00' flour 120g
- strong white bread flour 270g, plus extra for coating
- olive oil 2 tbsp
- fine sea salt 1½ tsp
- CREAMY WILD MUSHROOM SAUCE
- raw cashew nuts 80g, soaked in just-boiled water for 1 hour
- dried porcini mushrooms 30g
- vegan butter 50g
- onion ½, finely chopped
- garlic 2 cloves, crushed
- sea salt flakes a pinch
- black peppercorns ground to make ½ tsp
- dry white wine 5 tbsp (check it's vegan)
- flat-leaf parsley finely chopped to make 1 tbsp
Method
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Step 1
In a medium bowl, mix together the pasta ingredients along with 200ml of water. Mix well with a spoon until the dough just comes together, then switch to using your hand. Once you have a good ball of dough, turn it out onto a clean worksurface.
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Step 2
Knead the dough well for at least 10 minutes. It should have changed texture from sticky to very smooth. Pat the dough into a rough oblong. Using a sharp knife, slice the dough into 20 evenly sized strips.
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Step 3
Put the strips onto a plate and cover with a damp tea towel. Take one strip of dough and lay it on a clean, un-floured worksurface. Use both hands to roll the strip against the table, moving your palms from the centre of the strip outwards as you roll. You should end up with a long, thick, shoelace of pasta, about the width of a chopstick.
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Step 4
Add another 4-5 tbsp of bread flour to a bowl then drop in the pasta strand. The flour should coat it and stop it from feeling sticky. Put the floured piece of pasta onto a lightly floured baking tray and cover with a damp tea towel. Repeat the process with the remaining dough strips until you have four portions of floured pici. Making sure all the pasta is covered, set it aside.
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Step 5
To make the sauce, first drain the cashews – they should be soft and flexible. Put them in a high-speed blender. Add 175ml of water and blend on the highest speed until you have a very smooth cashew cream. The mixture should be the consistency of cream.
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Step 6
Put the dried mushrooms into a mug or small bowl, then cover them with justboiled water and leave to soak for at least 10 minutes. Bring a pan of water to the boil and salt generously. Once the water is boiling, cook the pici in three batches (each batch of pasta takes 3-4 minutes). Once cooked, strain the pici but reserve the pasta water. Toss the pasta in a little olive oil to stop it sticking together, cover and set aside to keep warm.
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Step 7
Heat the vegan butter in a frying pan over a medium heat until melted. Fry the onion for a few minutes until turning translucent. Add the garlic and fry for a few minutes more – don’t allow the onions or garlic to brown.
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Step 8
Drain the mushrooms but reserve their soaking water. Chop the mushrooms very finely before adding to the frying pan and stirring well. Season.
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Step 9
Remove 4 tbsp of the mushroom soaking water, being careful not to stir-up the gritty particles at the bottom. Add it to the frying pan along with the white wine. Reduce the heat to medium-low and allow the sauce to simmer until reduced.
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Step 10
Add a large ladle of the reserved pasta water (around 200ml) and simmer again, stirring often, until reduced by about half.
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Step 11
Stir well before adding the cashew cream. Whisk to combine and allow to simmer one more time on a low heat until glossy and thick enough to coat the pasta. Remove from the heat. Dress the pasta with the sauce just before serving, and sprinkle with chopped parsley and a little extra black pepper, if you like.
Nutritional Information
- Kcals 629
- Fat 23.5g
- Saturates 4.5g
- Carbs 81.3g
- Sugars 3g
- Fibre 6g
- Protein 17g
- Salt 1.7g
