Lily Hunter, aka @platedbylily, serves up some drool-worthy pasta and dinner party fodder. Winter events start here. It's everything we want and more.
What is the @platedbylily journey?
Like a lot of people, I started documenting my cooking during the lockdowns. Food and cooking have always been an integral part of my life however, after creating my account, I started connecting with many like-minded people and felt inspired to expand on my knowledge and try new recipes/techniques.
What is your overarching food philosophy?
This is a hard question. I guess my overarching food philosophy is to eat as sustainably as possible whilst not depriving. I wholeheartedly believe that food is meant to be enjoyed and that every meal should be appreciated no matter how simple.
Tell us about your favourite spread to serve friends, family and loved ones.
After learning how to properly make pasta last year, I've really enjoyed setting aside an afternoon to make fresh pasta for loved ones for a leisurely dinner. The process is extremely therapeutic and everyone always seems to appreciate the end result.
What are your top three pantry essentials?
Flakey salt, cinnamon and 00 flour.
And the three things we will always find in your fridge?
Miso, fresh herbs and wine probably.
Do you have a go-to outfit for time in the kitchen (and entertaining)?
I love a comfy pant / house sandal combo.
Asking for a mate - how have you collected such a great range of crockery for plating up your meals?
Thrifting! I thoroughly enjoy.
Creamy Mushroom Truffle Fettuccine
- 1tbs vegan butter
- 1/2 cup cashews (soaked)
- 1 tbs nutritional yeast
- 1 tbs lemon juice
- 1 shallot, finely diced
- 2 cloves garlic, crushed
- 250g mushrooms, finely chopped
- 2-4 sprigs of fresh thyme
- 350g of fresh or store-bought fettuccine pasta
- Truffle salt (optional)
- Vegan parmesan cheese + freshly ground black pepper to serve
1. Soak your cashews in cold water for at least three hours. If you have a high-speed blender you can get away with soaking them for only an hour, but use hot water.
2. Heat 1tbs vegan butter + a glug of olive oil in a saucepan over medium heat. Add your diced shallot and saute until soft. Add your garlic and continue to stir for a couple of minutes.
3. Throw in your mushrooms and continue to saute everything together. This is a good time to season with salt & pepper and add in your thyme sprigs.
4. Bring a separate large pot of heavily salted water to a boil. Add your pasta and cook until al dente, reserving 1-2 cups of starchy water.
5. While your pasta is cooking, drain your soaked cashews and blend them together with 1 cup of your pasta water, the lemon juice and the nutritional yeast using a high-powered blender or food processor until very smooth and silky looking.
6. Turn down the heat on your mushrooms to low and slowly incorporate the blended cashew cream. By now, your pasta should be cooked. If so, add directly from pot into the sauce and mix through until evenly coated. Add additional pasta water as needed until the sauce looks glossy.
7. Add truffle salt (or regular sea salt) to taste and then serve your fettuccine with black pepper and vegan parmesan if you've got it!
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