Creamy Mushroom Alfredo Pasta
Ingredients
- 1/2 cup cashews, soaked for at least 3 hours
- 2 tablespoons olive oil
- 1/2 teaspoon chili flakes
- 1 small onion, diced
- 1 clove garlic, minced
- Juice of 1/2 lemon
- 1 heaping tablespoon miso
- 1 tablespoon Dijon mustard
- 3 tablespoons nutritional yeast
- 3/4 cup non-dairy milk
- 1 cup hot pasta water
- 6 cups mixed wild mushrooms
- 1/4 to 1/2 cup shaved Parmesan
- Pasta of choice
Preparation
Measure 1/2 cup raw cashews and place in a bowl. Cover with water and let sit for a minimum of 3 hours.
Boil a large pot of water. Salt the water before adding your pasta. Cook pasta until al dente and reserve a cup of pasta water before draining.
While pasta is cooking, heat oil and chili flakes in a large pan. Add diced onion and cook until translucent. Add garlic and saute for 30 more seconds. Scrape onions and garlic into a blender. Drain and rinse cashews and add to the blender with lemon juice, miso, Dijon mustard, nutritional yeast, salt, cracked pepper, and milk. Add 1/4 cup of hot pasta water and blend to combine. If sauce is too thick, add a splash more water.
Add a splash more oil to pan and cook mushrooms. Try not to overcrowd the pan; cook in batches if needed. Once mushrooms are browned, season with salt and pepper.
Add cooked pasta to the pan with mushrooms followed by sauce. Toss to combine. Add a couple more splashes of pasta water to bring the sauce together. Add Parmesan cheese and toss again. Taste for seasoning. Transfer to bowls, add more cheese and a sprinkle of chili flakes.
