Uploaded July 2023 | Updated September 2026, 3 weeks ago
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
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
