Yeung Man Cooking | This amazingly creamy Chili Oil Spaghetti Recipe is a weeknight PASTA-BILITY @YEUNGMANCOOKING | Uploaded December 2022 | Updated October 2024, 1 hour ago.
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LEARN HOW TO MAKE AN EASY + TASTY CHILI OIL SPAGHETTI RECIPE WITH CHANTERELLE MUSHROOMS!
LAY HO MA (how's it going in Cantonese)! This is one to elevate your weekly pasta offering. Join me in this episode and learn how to make a delicious and creamy chili oil spaghetti recipe with chanterelle mushrooms. Let's begin!
Ingredients:
6-7 pieces garlic
1 onion
2 + 1 tbsp chili oil (youtu.be/IkBWsfsEVkM)
2 tsp salt
1 1/2 cups raw cashews
2 1/2 cups water
100g chanterelles
pepper to taste
1/4lb spaghetti
few leaves of basil
Directions:
1. Roughly chop the garlic and finely chop the onion
2. Be sure to take the time to brush off the dirt from the chanterelles. Heat up a sauté pan to medium heat. Add 2 tbsp of chili oil followed by the onions and garlic. Sauté for 6-7min
3. Add the salt and raw cashews. Sauté for a few minutes. Add the water, stir, and cook for another couple of minutes
4. Carefully transfer the mixture to a blender. Then, blend on high until liquified. Pour the creamy sauce into a jar and let it cool. Set aside about 1 cup and keep the rest in the fridge. Enjoy for up to 2 weeks
5. Bring a pot of water to boil for the noodles
6. Bring the sauté pan back to medium heat and add the chanterelles. Dry sauté for 4-5min. Add 1 tbsp chili oil, a pinch of salt, and pepper to taste. Sauté for about 2min and set aside (you can heat the mushrooms in the oven before plating)
7. Boil the pasta for 1min less to package instructions and stir the noodles occasionally
8. About a minute before the pasta is done, heat the sauté pan back to medium heat. Deglaze the pan with about a 1/3 cup of pasta water. Carefully transfer the spaghetti to the sauté pan
9. Add about 1 cup of the cream sauce. Give the pasta good stir, then turn the heat off (you can add a bit of water if the sauce looks too thick)
10. Plate the spaghetti and top with a few leaves of basil, pepper to taste, and the sautéed chanterelles
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!
Wil's Recipes on Instagram: @yeungmancooking
Wil's Recipes on Facebook: fb.me/yeungmancooking.com
Wil's Photography + Video on Instagram: @wyphotography.com
Wil's Photography + Video on Facebook: wyphotography
You are watching:
youtu.be/cHkAZanRcxs
ORDER YOUR COOKBOOKS, EBOOKS, MERCH, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
LEARN HOW TO MAKE AN EASY + TASTY CHILI OIL SPAGHETTI RECIPE WITH CHANTERELLE MUSHROOMS!
LAY HO MA (how's it going in Cantonese)! This is one to elevate your weekly pasta offering. Join me in this episode and learn how to make a delicious and creamy chili oil spaghetti recipe with chanterelle mushrooms. Let's begin!
Ingredients:
6-7 pieces garlic
1 onion
2 + 1 tbsp chili oil (youtu.be/IkBWsfsEVkM)
2 tsp salt
1 1/2 cups raw cashews
2 1/2 cups water
100g chanterelles
pepper to taste
1/4lb spaghetti
few leaves of basil
Directions:
1. Roughly chop the garlic and finely chop the onion
2. Be sure to take the time to brush off the dirt from the chanterelles. Heat up a sauté pan to medium heat. Add 2 tbsp of chili oil followed by the onions and garlic. Sauté for 6-7min
3. Add the salt and raw cashews. Sauté for a few minutes. Add the water, stir, and cook for another couple of minutes
4. Carefully transfer the mixture to a blender. Then, blend on high until liquified. Pour the creamy sauce into a jar and let it cool. Set aside about 1 cup and keep the rest in the fridge. Enjoy for up to 2 weeks
5. Bring a pot of water to boil for the noodles
6. Bring the sauté pan back to medium heat and add the chanterelles. Dry sauté for 4-5min. Add 1 tbsp chili oil, a pinch of salt, and pepper to taste. Sauté for about 2min and set aside (you can heat the mushrooms in the oven before plating)
7. Boil the pasta for 1min less to package instructions and stir the noodles occasionally
8. About a minute before the pasta is done, heat the sauté pan back to medium heat. Deglaze the pan with about a 1/3 cup of pasta water. Carefully transfer the spaghetti to the sauté pan
9. Add about 1 cup of the cream sauce. Give the pasta good stir, then turn the heat off (you can add a bit of water if the sauce looks too thick)
10. Plate the spaghetti and top with a few leaves of basil, pepper to taste, and the sautéed chanterelles
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!
Wil's Recipes on Instagram: @yeungmancooking
Wil's Recipes on Facebook: fb.me/yeungmancooking.com
Wil's Photography + Video on Instagram: @wyphotography.com
Wil's Photography + Video on Facebook: wyphotography
You are watching:
youtu.be/cHkAZanRcxs
