Vegan: Cashew-Truffle-Cream Tortellini

Vegan: Cashew-Truffle-Cream Tortellini

© Photo provided

Vegan: Cashew-Truffle-Cream Tortellini

Vegan: Cashew-Truffle-Cream Tortellini

© Photo provided

For the pasta dough:

Ingredients

625
g
flour
375
g
Semola (durum wheat semolina)
400
ml
water
30
g
salt
100
ml
olive oil
  • Knead all the ingredients in a food processor to a smooth dough.
  • Let the dough rest briefly and then roll it out.

For the cashew truffle cream:

Ingredients

180
g
pine nuts (soaked in water)
220
g
cashew kernels (soaked in water)
1
tablespoon
lemon juice
2
tablespoon
black truffle oil
1
tablespoon
Teriyaki marinade from Kikkoman
1
tablespoon
agave syrup
  • Strain the pine and cashew nuts and blend in a blender with the remaining ingredients to a fine cream. Season to taste.

For the figs:

Ingredients

4
figs
1
dash
lavender syrup
1
dash
white wine
1
dash
white balsamic vinegar
  • Quarter the figs and combine in a pan with the balsamic vinegar, lavender syrup and white wine. Reduce and sautè. 

For the mushroom mousse:

Ingredients

100
g
brown button mushrooms
1
shallot
1
dash
oil
1
dash
vegetable stock
1
dash
white wine
1
dash
vegan cream
5
dried porcini mushrooms
1
stick
margarine
1
dash
vinegar
1
pinch
Umami spice preparation
  • Peel the shallots and cut them into small cubes.
  • Briefly fry the shallots in a little oil. Before they turn brown, add the mushrooms and dried porcini and fry briefly.
  • Deglaze with white wine and vegetable stock and reduce. Mix well, add cream and margarine.
  • Season to taste with salt and vinegar, then beat until frothy. 

Mushroom and butternut squash:

Ingredients

250
g
brown button mushrooms
2
shallots
250
g
butternut squash
1
pinch
salt and pepper
  • Cut the pumpkin and mushrooms, peel the shallots and cut them into small cubes.
  • Lightly fry the shallots and mushrooms and the butternut squash in a little oil.
  • Season to taste.