Creamy Miso Mushroom Pasta

Prep Time: 15m (plus soaking time) | Cook Time: 25m | Servings: 4

Ingredients

• 100g cashews, soaked overnight
• 50g sunflower seeds, soaked overnight
• 2 cups water
• 2 1/2 tbsp miso paste
• 1 tbsp dijon mustard
• 2 tbsp water
• 2 tbsp apple cider vinegar
• 2 tbsp nutritional yeast
• 2 tbsp vegan butter
• 450g brown mushrooms
• 1/2 cup water
• 1 onion
• 3 cloves garlic
• Handful of curly parsley
• 1/4 cup white wine
• 200g pasta

Instructions

Soak cashews and sunflower seeds overnight, or in boiling water for 1 hour.

Finely mince the garlic, chop the onion and parsley, and thickly slice the mushrooms.

In a high-speed blender, combine the soaked cashews and seeds with nutritional yeast, Dijon mustard, miso, apple cider vinegar, and water. Blend until very smooth.

In a non-stick saucepan, add the mushrooms and ½ cup of water. Boil until the water has evaporated. Meanwhile, bring a large pot of water to a boil, add 1 tablespoon of salt, and cook pasta according to packet instructions. Reserve 1 cup of pasta water, then drain and set pasta aside.

Once the mushroom water has evaporated, add the butter to the pan. Stir for 30 seconds, then add the onions and cook until translucent (about 1–2 minutes).

Stir in the garlic and cook for another minute. Add the white wine and cook until mostly evaporated.

Pour in enough of the blended cashew sauce to cover the mushrooms (about 1 cup may remain—save it for another time). Stir in reserved pasta water and simmer until the sauce reaches your desired thickness. Add more cream or water if needed.

Add the cooked pasta and stir in ¾ of the chopped parsley.

Serve hot, garnished with remaining parsley. Enjoy!