(Gluten free & vegan) ✨Mac n' cream✨ pasta with nettles & wild mushrooms 🌿

Born at 2 AM out of pure craving and what was on hand (or rather in the woods)!🌲 I made it using my granddad's wild boletes, fresh nettles, and Rama creama. It turned out so ridiculously cosy and delicious that I just had to save and share the recipe. 🙈

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the elbow macaroni in salted boiling water according to package instructions until al dente and reserve pasta water from draining.

Step 2

Blanch the fresh nettles in boiling water for a bit to neutralize the sting. Drain and squeeze out excess liquid, then chop finely.

Step 3

Clean and cut the mushrooms, onion and garlic cloves. Heat oil in a skillet (or the pot you used to cook the pasta in) over medium heat. Add the mushrooms and onion, cook them for 15-ish minutes, stirring frequently, to brown them before adding the minced garlic that only needs a minute.

Step 4

Pour in the reserved pasta water and a little bit of vegetable stock, turn the heat down to low. Season with pepper, salt and wild garlic. Cover with a lid and let simmer gently for 20-ish minutes to ensure the wild boletes (or your mushrooms of choice) are thoroughly cooked and tender.

Step 5

Thicken the sauce with additional roux (I use the gluten free one by Knorr) if necessary. Stir in the chopped blanched nettles and white bean cream. Add the cooked macaroni and coat the pasta gently.

Step 6

Season with salt and fresh black pepper to taste. I didn't have any this time, but I'm sure that some additional vegan parmesan would be absolutely delightful as well! ✨ I hope you enjoy!