Instructions: 6 SERVINGS DAIRY-FREE

comes this flavorful pasta dish. You can make the sauce ahead of time-cool, cover and refrigerate for up to three days. Rewarm gently to serve. If desired you can replace the mushroom stock with 2 cups of vegetable broth.

Mushroom stock: In medium saucepan, heat broth until warm. Remove pan from heat, add porcini and let soak, 30 minutes.

Meanwhile, bring large pot of lightly salted water to a boil for pasta. In large skillet, heat oil over medium-high heat. Add garlic, leeks and fennel and cook, stirring often, until leeks are tender and lightly browned, about 10 minutes.

Remove porcini from broth with slotted spoon. Coarsely chop porcini; strain broth and set aside.

Stir all mushrooms (fresh and dried) and salt into leek mixture and cook 5 minutes, reducing heat if necessary. Add sherry; stir to scrape up brown bits from bottom of pan. Stir in thyme, yeast, 1 teaspoon dill, lemon peel and nutmeg and cook 1 minute more.

Add reserved broth and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, 10 minutes.

Meanwhile, add pasta to boiling water; stir to prevent sticking. Cook until just tender, about 10 minutes. Drain well and return to cooking pot.

Remove mushroom mixture from heat and stir in Cashew Cream, lemon juice, green peppercorns and pink peppercorns if using. Add mushroom sauce to pasta, toss to combine and serve right away, garnished with fresh dill.

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