LAY HO THERE ✌🏻 I hope you’re keeping well and cooking well! If you’re new to the channel here, welcome! I’m glad you’re here. Be sure to pick up your free ebook that has 5 super easy plantbased recipes to get you started with cooking today - link in the description box 🥳 happy cooking!
I've been watching your videos occasionally for many months now. I enjoy your recipes and especially the asian/western fusion aspect. I think the cinematography has also improved. HOWEVER, what takes away from my overall enjoyment is your narrating. I think you're going for a sophisticated and professional tone, but to me it sounds over-exerted, monotone, and slightly awkward. Please consider hiring a speaking coach as a possible way to improve your videos. With love ❤❤
@@jonnygao8990 I think getting coaching or trying to improve every aspect of your profession is always a good thing. That said, different strokes for different strokes. There are so many other awesome vegan cooking channels on RU-vid. Here are some of my favs: Edgy Veg (Candice Hutchings from Canada), Sauce Stache (Mark Thompson from the US), The Happy Pear (David and Stephen Flynn from Ireland), Pick Up Limes (Sadia Badiei from Canada & Netherlands), Make It Dairy Free (Andrew & Larisha Bernard from the US), and Gaz Oakley from Wales. There are lots more, but I think these might fit better with your personality; they're a bit more relaxed and dynamic. If you appreciate fantastic cinematography especially, check out any of those last 3 on my list! I absolutely love Will Yeung just as he is, but of course, everyone has their own style.
I am 34 years old, been vegan for over 7 years, and have only loved cooking since I found your channel a year ago. I look forward to every new recipe you release, and i look forward to making this dish.
Everyone must try this pasta even without the chilli oil. I used chili flakes and it turned out absolutely amazing. Can't thank you enough Yeung. I'm so enjoying cooking now . Thank you.
Yeung’s recipes are unique in that with care and attention to detail the humblest of ingredients are are elevated to a divine dish. Mushroom lover here, so will try this soon. xx
Hi Wil, I have a (vegan) bone to pick with you. When I first made your wonderful chili oil, I shared it with my two daughters (both good cooks). Since then it has been "Mum have you made more - can I have some?". I did the mumsy duty and passed on fresh supplies - along with the recipe link. But it has passed into the realm of "Things which only taste right when mum makes them". Seems I have a job for life. So, thanks for that Will, really appreciate it!🤣 Doing this pasta dish tonight - but with a mix of almonds and cashews. Should be good! Thank you.
I'm American, raised in Italian Household, trained in a high volume Italian Country Club, with Chefs From CIA, Johnson and Wales and Cordon Bleu.........this Recipe is so simple and Original......it's the Pasta I've never made before and just so Right! Thanks for the Share......Wow!........just , Wow!
The reason for the extra cashew milk is obvious as soon as you have tasted this dish - you will definitely want to make the same dish the next day! That's at least what happened to me right now🤩 Deliciously tasty!👌👍😋
@@rhondamoore4466 sorry for late reply, didn't see your comment before now. I didn't use more than recommended, but it doesn't actually matter at all if you want to use some more liquid than recommended - it still turns out delicious 🤩
I can’t wait to try this! I am a big fan of cashew cream, and a HUGE fan of pasta. Thank you for making this video! It is such a great way to start a Sunday 😊
Hello, I tried to make this today also. It is amazing. I had no mushrooms or onions today though so I used navy beans,cayenne hot sauce, and chives and it really worked out (unfortunately really allergic to garlic so used garlic powder). I also used almond milk/cream. I believe I have found my new comfort food, thank you. This is the best pasta recipe ever, all the measurements helps really make pasta work out every time. I really enjoyed it, thank you. I'll be definitely trying it with mushrooms and onions once I get it. This recipe also can be doubled, used 1 pound of pasta.
@@leahwilson9152 lol Haha I'm just allergic to fresh garlic. There are people allergic to garlic and onions too, so garlic and onion allergies work similar to and are more like a peanut allergy. That would not be related to one another, no need to worry.
Im in love with how over-dramatic the intro is with that music. Im just braced for the most tragic, intense and riveting emotional rollercoaster i have ever been blessed with by a pasta....a MUSHROOM pasta - marvelous!
It’s been a while since I’ve watched one of your recipes…this one looks amazing. Also, the addition of the soft music is great! Looking forward to making for my family 😊
I don't even bother watching this man's cooking before I give it a thumbs up. Here's another one for your as-always flawless and under-rated videos and dishes. Inspiring work.
The creamy vegetarian/vegan mushroom pasta looks incredibly delicious, and your step-by-step instructions make it so user-friendly. Blending cashews for that creamy texture is genius, and the addition of chili oil brings such inviting flavors. Perfect for busy weeknights indeed! I can't wait to try making this savory dish.
This recipe is just perfect comfort food, love that your recipes have no unnecessary and extra ingredients, so every ingredient has a special place! Making this soon 🍝
Just tried your recipe in combination with the chili oil. Absolutely loved it, this was a whole new taste for me - thanks so much for sharing. Greetings from Germany 🌞
What about using almond milk that you buy in a carton? The refrigerated kind. Wouldn’t that work the same, or is there something different about cashews and making it yourself?
Perfect timing for me! I have some tomato paste, a red onion, and leftover white wine that need to be used up. I'll have to figure out a different vegetable though as my husband detests mushrooms. I'll make it for myself some night when he's working and put in ALL THE MUSHROOMS! Yum, yum, yum!
Definitely gonna try this out, really interested in the cashew milk flavour. Always getting something new added to my repertoire every video I watch from you 👍🏻
I just made this tonight. It was absolutely phenomenal! The only change I made was adding diced fennel with the red onion. I’m not vegan or vegetarian either and I would make this for my most carnivorous friends
I just made this dish tonight for dinner. It was absolutely delicious and so easy to make. Thank you! I look forward to making this for our vegan friends when they next visit.
This is really good! I’m not able to eat spicy foods, so I stick to using either dried Kashmiri, guajillo, Aleppo peppers or gochugaru. It may not be as spicy as others may like, but at least I get the lovely taste of chilies. I also found using fresh mushrooms in combination with rehydrated shiitakes increases their umami and adds texture and interest. But yeah, on a weeknight when everyone is hungry and tired, I’m not soaking mushrooms or making my own nut milk. Button mushrooms do have a nice flavor when sautéed with garlic and olive oil, but I’ll use whatever I have on hand. Thanks Wil for another great recipe.
Love love your deep voice. It is inviting, soothing and calming to the ears. Congrats to your new kitchen and keep on cooking your delicious looking meals
the cashew cream is a great alternative to the heavy cream most creamy pastas use! stays fresh for longer and also healthier fats and higher protein, can't wait to try this one out!
Another fantastic recipe that looks so easy and delicious. Every time you bring out your special smoky chili oil I get such a huge craving for it. Ever thought about commercializing it? I know it's easy to make, but I know I'd keep a readily available bottle in my pantry all of the time if I could buy it.
So much respect for your teachings and sharing with others how to make beautiful vegan dishes 💖 no animals have to suffer and be put through hell for us to eat beautiful healthy meals. Thankyou for your integrity 🙏 I’m so happy to have come across your videos 🌱
That dish looks simply delicious! 😋 I loved the moment, when the cashew cream cascades into the sauce of the pan. The white and red-orange color 😊 I will try the recipe!
I will have to make this! 👏👏 thank you for the recipe. Your channel is still one of my favourite food channels ⚡️. I also really like the music in this video. 8:22
Hi Wil. I just wanted to say THANK YOU SO MUCH for sharing your wonderful recipes to all of us. They're such an inspiration and the ones I tried already are delicious. So thanks from my ❤️
Been enjoying your videos for sometime now, and for the first time this is something I already cook! Much as I love chilli oil, I like to use truffle oil....makes it a bit more 'earthy'. Still, thank you so much for the inspiration. Best Wishes from the UK.
I have been cooking this pasta dish for the past 4 years since going Vegan, but Wil, you have taken this to the very next level with the tomato paste, chilli oil and white wine. And now…I can’t wait to cook this for dinner with those 3 ingredients added.
I just wanted to let you know that I happened upon this specific video, and since then I've watched all your content. Thank you so much for everything. Also your voice is incredible. You're like Bob Ross with food
I have great appreciation for you telling people all they need to do is just brush off the dirt from the mushrooms. People overwork their mushrooms so hard most of the time when cleaning them.
This looks delicious! I like the way you present the recipe - step by step - with explanations - but without any extra chat or theatrics. Very refreshing!
I'm not vegan (still love your channel tho), but the cashew cream trick looks so easy and interesting!!! You keep making food I want to cook and eat! 😀
Thank you so much Wil, I really really enjoyed watching you create this delicious pasta dish, and I really really love ❤❤❤ this and I’m going to try this out soon. Please stay safe and well too xxxx Mags ❤❤❤❤
Hi YMC, Just got done enjoying this pasta dish.👍👍 I’m not a vegetarian and do enjoy a ragu every now and then but this dish is packed with flavour. I will definitely be enjoying this dish on a regular basis. Thank You 🙏
My little kids and I love watching your videos. Not a mushroom fan but think the recipe will be delicious even without it! Thanks for all the inspiration!!
@@YEUNGMANCOOKING Made it last week and am making it again right now! So simple, so easy to make, and so delicious! This is my go to comfort meal of the moment. Will likely be making all summer
Oh i made that on accident. Did a bavarian mushroom cream sauce. Had leftovers and made too much pasta. Stretched it with tomato paste. Champignons+onions with some paprika powder. Cream. Let it boil up. 0.5-1 teaspoon of soy sauce (so it becomes beige). Literally done. Perfect tortellini sauce. Add tomato paste for pasta version.
Thank you for offering substitutions. I hate to see a great recipe with wine because I never have it in the house. Nice to know that it isn’t a deal breaker!
Made this last night for dinner. I didn't have white wine, but the dish was delicious. I loved the cashew cream and the little bit of heat the chili oil added to the dish. I will be making your chili oil recipe soon. This will be my "goto" pasta dish from now on. Thanks for sharing.
