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Poblana Porcini Spaghetti w/ Bison Pecan Bolognese

Soy noodles (edamame) 

Cooked and plated

Poblana Porcini Spaghetti w/ Bison Pecan Bolognese

Ingredients

Cooking Mode Disabled

Poblano cream sauce:

Bolognese:

Instructions

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

Keywords: MEAL TYPE RECIPE
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