Poblana Porcini Spaghetti w/ Bison Pecan Bolognese

Poblano cream sauce:

1. Soaked pecans and almonds (1/2 cup pecan and 1/4 cup almond) 

2. 1/4 cup porcini soaked in water

3. 1 poblano peppers, roasted

4. Coconut milk 1/4 cup

5. Salt and 1/4 tsp EVOO

6. Blend in blender

Bolognese:

1. 2 small cloves garlic, diced

2. 1/2 tablespoons EVOO- fry in pan, sauté garlic until golden

3. Add carrots

4. Add 1/2 bag of bison - 1 lb about

5. Brown meat

6. Slice a few porcinis and add to meat carrot mix- add rest to sauce

7. Blend pecans almonds coconut milk (1/4 cup) 1 extra tbsp EVOO and porcinis in a blender until smooth

8. Add sauce to bison. Stir in 1/2 cup of water to get the desired thickness.

9. Add a lot of salt- like 2 tsp or more

10. Cracked pepper

11. Diced fresh parsley (2 tsp)

12. Plate on side of pasta

13. Add slices of poblano (sliced 3/4 of one)

14. Drizzle with poblano cream sauce

15. Finish with diced parsley