shallots, finely chopped
red chili flakes
black pepper, ground
In a pan over medium-low heat, warm European Style Cultured Vegan Butter and olive oil.
Add to cook shallots until soft and translucent (10m).
Stir in all spices, salt, and a few crack of black pepper for 1m. Turn off heat. Set aside.
In a large pot, bring salted water to boil and cook vegan pappardelle until al dente. Drain.
garlic, finely diced
wild mushrooms, mix of any (chanterelles, shiitake, maitake)
leek, thoroughly cleaned and sliced into rings
pine nuts, toasted
In a pan over medium heat, warm 2T of spiced butter. Add to sauté garlic for 2m. Add wild mushrooms until lightly colored and started to release their liquids (4m).
Add to cook leek until soft (4m).
Add pappardelle. Add spiced butter until evenly coated, reserving some for beans.
Sprinkle pine nuts.
canned cannellini beans
In a small pot, warm cannellini beans.
Mix in remaining spiced butter.
parsley, finely minced
mint, finely minced
In two small bowls, place a portion of cannellini beans each.
In two plates, place a portion of pappardelle each.
Garnish all dishes with chives, parsley, and mint.