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Spaghettini with fresh Mushrooms and Parsley


Bring a large pot of water to boil, add salt and cook the pasta following the package instructions.

In a large skillet warm up the olive oil and add the garlic and chilli under constant stirring with a wooden spoon for up to one minute, until the flavors come out. Briefly sauté the onions until translucent, add mushrooms and turmeric powder and cook everything for about 5-7 minutes on medium heat.

Mix cashew butter and water in a small bowl with a wisk to get a smooth texture. Add to the mushrooms and quickly bring everything to boil for 1 minute until creamy. Add parsley.

Mingle spaghettini and mushroom cream and serve with grated cashews.


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