Creamy Miso Mushroom and Spinach Pasta
Ingredients
- 16 oz Rigatoni
- 3/4 cup Raw Mylk Cashews
- 1/2 - 3/4 cup Unsweetened Plant Milk
- 12 oz Mushrooms
- 1/2 cup Onions
- 3 cloves Garlic
- 2 Tbsp Butter
- 3 heaping Tbsp Miso
- 1 1/2 Tbsp Miso Mayo
- 1 Tbsp Thyme
- 2 Tbsp Parsley chopped
- 2 cups Spinach roughly chopped
- 1 1/2 cup Low Sodium Vegetable broth
- 1/2 - 1 cup Pasta Water reserved
- Salt & Pepper to taste
Preparation
Soak the cashews in hot water for at least 30 minutes. Drain and rinse them, then blend with the plant milk until smooth. Set aside.
Sauté the onions in the vegan butter until they start to become translucent.
Add in the sliced mushrooms, miso paste, miso mayo (or rice vinegar), thyme, garlic, parsley and continue to cook on medium low heat until the mushrooms cook down.
Add in the cashew cream and 1/3 of the broth, mix well and continue to cook.
While the sauce is simmering, cook the pasta according to package directions.
Add the spinach and remainder of vegetable broth and continue to let simmer until the pasta is fully cooked.
Combine the cooked pasta with the sauce and mix well. Garnish with more parsley before serving.
