9-Minute Creamy Mushroom Pasta

1. Soak 1/3 cup cashews in hot water or overnight.

2. Heat 2 teaspoons olive oil or 1 tablespoon vegetable broth in a large saute pan.

3. Cook 8 ounces sliced cremini or baby Bella mushrooms for 6 to 8 minutes until golden.

4. Add 2 tablespoons finely chopped shallots and 3 minced garlic cloves and cook for 1 minute more.

5. Add 1 teaspoon finely chopped fresh rosemary, 1/4 teaspoon salt, and 1/8 teaspoon black pepper and cook for another 30 seconds.

6. Stir in 1/2 cup vegetable broth.

7. Remove from heat.

8. In a small bowl, dissolve 1 tablespoon white or mellow miso in 1 tablespoon water and set aside.

9. Drain the cashews and blend with 3/4 cup water in a high speed blender until smooth.

10. Return mushroom broth mixture to stove and cook over medium-high heat.

11. Stir in the miso and blended cashews.

12. Cook until the sauce has thickened and is warmed through, stirring constantly.

13. Stir in desired amount of cooked pasta.

14. Add more vegetable broth as needed.

15. Adjust salt and black pepper to taste.

Notes

1. This recipe is plant-based and can be adjusted for texture and seasoning based on preference.