FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE: 🤍🤍yeungmancooking.com LEARN HOW TO MAKE A TASTY CREAMY MUSHROOM PASTA RECIPE FOR LUNCH OR DINNER TODAY! LAY HO MA (how's it going in Cantonese)! This user friendly recipe has incredibly inviting flavours and perfect for the busy weeknights. Join me in this episode and learn how to make a creamy vegetarian / vegan mushroom pasta recipe today! Ingredients: 1/2 cup cashews 2 cups water 220g cremini mushrooms 1 red onion 3 pieces garlic 2 pinches of salt pepper to taste 1 tsp + 2 tbsp chili oil (🤍youtu.be/IkBWsfsEVkM) 1/2lb fusilli 2 tbsp tomato paste 1/3 cup white wine 1/3 cup plantbased cheese few sprigs parsley Directions: 1. Blend the cashews and water in a high powered blender until liquified (soak the cashews overnight if you don't have a high powered blender). Set aside the cashew cream 2. Bring a pot of water to boil for the pasta 3. Slice the cremini mushrooms and dice the red onion. Finely chop the garlic 4. Heat up a sauté pan to medium heat. Add in the mushrooms and cook for a few minutes. Season with a pinch of salt and pepper to taste. Add 1 tsp chili oil and sauté for another couple of minutes. Set the mushrooms aside 5. Boil the fusilli (or pasta of choice) for 1min less to package instructions 6. Place the sauté pan back on medium heat. Add 2 tbsp chili oil followed by the red onions. Sauté for 3-4min. Add the garlic and sauté for another minute. Season with a pinch of salt and pepper to taste 7. Add the tomato paste and sauté for a couple of minutes. Add in the white wine. Stir and cook for a few minutes 8. When the pasta is done, save about 1/4 cup of pasta water. Strain out the pasta. Add the pasta water to the sauté pan along with half of the cashew cream 9. Give the pan a good stir. Add in the pasta and mushrooms. Stir and cook for another minute (beware not to overcook as the cream can thicken quite quickly) 10. Turn the heat off and add the plantbased cheese. Give the pan a stir 11. Plate the pasta and garnish with freshly chopped parsley If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode! Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you. STAY IN THE LOOP ON SOCIAL MEDIA! Instagram: 🤍yeungmancooking Facebook: fb.me/yeungmancooking.com FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE: 🤍🤍yeungmancooking.com You are watching: 🤍youtu.be/6UMM_0NLVEk
What a great recipe! Tried it out recently, & was delicious!!
This is all my favorite stuff in one recipe.
Definitely adding this to my list of yummy easy recipes. Thanks Will 😊
Love love your deep voice. It is inviting, soothing and calming to the ears. Congrats to your new kitchen and keep on cooking your delicious looking meals
You are genuinely god sent for someone like me who is vegan and has been wanting to now for years to cook more at home. I’ve for years programmed myself to eat out every day but that’s finally been changing and I am making this recipe tonight. ❤
That looks delicious, I'll definitely make it.
This is not pastably Chef! This might be the best Vegan Pasta my family ever tried! My wife likes adding half coconut cream half cashew cream. Tastes good she says. 2 tablespoons chilli oil and 2 teaspoons of sesame oil is my secret. 😁 Love it Chef Yeung!
I just happened upon your video, I find your voice so soothing! I'll be trying this recipe, thank you for sharing!
This is so good! We make it with a vegan smoked cheddar cheese. Easy and very tasty!
But how do the mushrooms get cooked if you only saute them for few minutes
Hey Chef, I can't add wine, is there any alternative to the wine?
Looks amazing, I am thinking to make this.
Waiting for ur response
I don’t even like mushroom but I had to watch till the end, because you made it soooo yummy and I love your voice❤
All pastas are tastier and healthier when eaten with vegetables only. Also try to keep cream out of the question.
Does anyone have a good substitute to the chili oil that doesn't add heat? I love spicy food, but my mom is sick and can't handle the spice, therefore I'd like to have a variant that I could also make for her.
Are all your recipes vegetarian and vegan? I need to know before I buy your cookbooks.
I made this pasta last week...it's really good.
That looks amazing
Thanks for sharing this delicious recipe. God bless 🙌 🙏 ❤