7-Minute Creamy Mushroom Pasta
Ingredients
- 1/3 cup cashews
- 2 teaspoons olive oil or 1 tablespoon vegetable broth
- 8 ounces sliced cremini or baby Bella mushrooms
- 2 tablespoons finely chopped shallots
- 3 minced garlic cloves
- 1 teaspoon finely chopped fresh rosemary
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup vegetable broth
- 1 tablespoon white or mellow miso
- 3/4 cup water for blending
- Cooked pasta to taste
Preparation
Soak 1/3 cup cashews in hot water or soak overnight
Heat 2 teaspoons olive oil or 1 tablespoon veggie broth in a large sauté pan
Cook 8 ounces sliced cremini or baby Bella mushrooms for 6 to 8 minutes until golden
Add 2 tablespoons finely chopped shallots and 3 minced garlic cloves and cook for 1 minute more
Add 1 teaspoon finely chopped fresh rosemary, 1/4 teaspoon salt, and 1/8 teaspoon black pepper and cook for another 30 seconds
Stir in 1/2 cup vegetable broth
Remove from heat
In a small bowl, dissolve 1 tablespoon white or mellow miso in 1 tablespoon water and set aside
Drain the cashews and blend with 3/4 cup water in a high speed blender until smooth
Return mushroom broth mixture to stove and cook over medium-high heat
Stir in the miso and blended cashews
Cook until the sauce has thickened and is warmed through, stirring constantly
Stir in desired amount of cooked pasta
Add more vegetable broth as needed
Adjust salt and black pepper to taste
