Creamy chili oil spaghetti

Creamy chili oil spaghetti


  • 6-7 pieces garlic
  • 1 onion
  • 2 + 1 tbsp chili oil
  • 2 tsp salt
  • 1 1/2 cups raw cashews
  • 2 1/2 cups water
  • 100g chanterelles
  • pepper to taste
  • 1/4lb spaghetti
  • few leaves of basil


1. Roughly chop the garlic and finely chop the onion

2. Be sure to take the time to brush off the dirt from the chanterelles. Heat up a sauté pan to medium heat. Add 2 tbsp of chili oil followed by the onions and garlic. Sauté for 6-7min

3. Add the salt and raw cashews. Sauté for a few minutes. Add the water, stir, and cook for another couple of minutes

4. Carefully transfer the mixture to a blender. Then, blend on high until liquified. Pour the creamy sauce into a jar and let it cool. Set aside about 1 cup and keep the rest in the fridge. Enjoy for up to 2 weeks

5. Bring a pot of water to boil for the noodles

6. Bring the sauté pan back to medium heat and add the chanterelles. Dry sauté for 4-5min. Add 1 tbsp chili oil, a pinch of salt, and pepper to taste. Sauté for about 2min and set aside (you can heat the mushrooms in the oven before plating)

7. Boil the pasta for 1min less to package instructions and stir the noodles occasionally

8. About a minute before the pasta is done, heat the sauté pan back to medium heat. Deglaze the pan with about a 1/3 cup of pasta water. Carefully transfer the spaghetti to the sauté pan

9. Add about 1 cup of the cream sauce. Give the pasta good stir, then turn the heat off (you can add a bit of water if the sauce looks too thick)

10. Plate the spaghetti and top with a few leaves of basil, pepper to taste, and the sautéed chanterelles

*Recipe on video and text may differ from each other!

How to cook Creamy chili oil spaghetti: