Description
This luscious and creamy vegan pasta features sautéed cremini mushrooms and a miso-spiked cashew cream sauce. Be sure to read all the cooking tips above!
Ingredients
Scale
- 1/2 cup raw cashews
- 3/4 cup boiling water
- 3 tablespoons extra virgin olive oil, divided
- 12 ounces cremini mushrooms, trimmed and sliced
- Fine sea salt (or table salt) + freshly ground black pepper
- 1 medium garlic clove
- 2 tablespoons nutritional yeast
- 1 tablespoon white miso (“shiro” miso)
- 1 teaspoon mild vinegar (like white wine or apple cider)
- 12 ounces (3/4 standard box) spaghetti or another long pasta
- 1/8 teaspoon freshly grated nutmeg (optional)
Instructions
- In a blender, combine the cashews and boiling water. Set aside for at least 25 minutes so the nuts can soften.
- Meanwhile, heat a 12-inch skillet over medium-high heat and add 2 tablespoons oil. Add the mushrooms and cook undisturbed for about 4 minutes. Then season with 1/4 teaspoon salt and a few grinds of pepper, stir, and continue cooking until all the liquid is evaporated from the pan and the mushrooms are golden brown, 6 to 8 minutes more.
- Bring a large pot of water to a boil for the pasta.
- When the cashews are ready, to the blender, add the garlic, nutritional yeast, miso, vinegar, the remaining tablespoon of oil, and pinches of salt and pepper. Blend until completely smooth and there are no bits of cashews left.
- Generously salt the boiling water and cook the pasta until it’s almost al dente. Scoop out about 3/4 cup cloudy pasta water, then drain the pasta.
- Immediately add the hot pasta to the skillet with the mushrooms over medium heat. Add the cashew cream, the reserved water, the nutmeg (if using), and lots of black pepper. Cook, tossing continuously with tongs, until the sauce is lightly thickened and glossy, and the pasta is al dente, about 1 minute more.
- Serve immediately.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 580
- Sodium: 430 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Carbohydrates: 80 g
- Fiber: 4 g
- Protein: 20 g
