Morel Pappardelle in a Spring Garlic Cream Sauce

This recipe uses Sporgy’s Smoked Maitake Himalayan Pink Salt

Vegan

(2 Servings)



1 small Spring Garlic (white part and green top separated), thin sliced on a bias

Extra Virgin Coconut Oil

½ cup Raw Whole Cashews

½ cup Water

Smoked Maitake Himalayan Pink Salt

Black Pepper to taste

3 Castelvetrano Olives, pitted, chopped

4-5 oz Fresh Morel Mushrooms (2-3 oz if using dried) (can be kept whole or if large cut in half lengthwise)

¼ of a Sweet Yellow Onion, julienned

1 small Carrot, small diced

½ cup (or small handful) Sugar Snap Peas, sliced on a bias (or can be kept whole)

½ lb. Pappardelle Pasta

 

Directions:
 

Put a large pot of water (salted to taste like ocean water) on high heat and bring to a boil.

Meanwhile, put a small sauce pot on high heat. Once the pot is hot, add the coconut oil, sliced bottom white part of the spring garlic, cashews and a pinch of Smoked Maitake Himalayan Pink salt and pepper, sauté for 1 minute. Next add the water and cover the pan. Lower the heat to medium-low and simmer until the cashews are soft, about 3 minutes.

Add the cashew garlic mixture to a blender with the chopped olives. Blend on low speed, gradually increasing the speed to high for about 1 minute or until smooth. Add about ½ tsp of Smoked Maitake Himalayan Pink Salt (or to taste) and blend for 10 seconds more.

In a large sauté pan, on high heat, add 2 tbsp of coconut oil. Once the oil is hot, add the yellow onion and season with 2 pinches of Smoked Maitake Himalayan Pink salt. Sauté with a lid on while occasionally stirring the onions until they slightly caramelize, about 4-5 minutes. Add the diced morels to the caramelized onions cook until tender. In a separate pan sauté carrots and sliced green part of the spring garlic to the pan and sauté for 2 minutes. Next add the peas and cream sauce, and sauté for an additional 1 minute.

Add Pappardelle pasta to the boiling water and cook as instructed via the package (if making fresh pasta, cook for 3- 4 minutes). Strain the pasta and plate it. Add on top of pasta the sautéed veggies with cream sauce and garnish with Morels and caramelized onion. Sprinkle some Smoked Maitake Himalayan Pink Salt on top and enjoy!

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