Creamy Miso Mushroom & Spinach Pasta
Ingredients
- 16 oz of Rigatoni
- 3/4 Cups of Raw Cashews
- 1/2 - 3/4 cup Unsweetened Plant Milk
- 12 oz of Mushrooms (sliced)
- 1/2 cup of Onions (chopped)
- 3 cloves of Garlic (minced)
- 2 Tbsp of Butter
- 3 heaping Tbsp of Miso Paste
- 1 Tbsp of Rice Vinegar (or Miso Mayo)
- 1 Tbsp of Thyme
- 2 Tbsp of Parsley (chopped, reserve some for garnishing)
- 2 cups of 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, then blend with the Plant Milk until smooth. Set aside.
Sauté the Onions in Vegan Butter until translucent.
Add the sliced Mushrooms, Miso Paste, Miso Mayo (or Rice Vinegar), Thyme, Garlic, and Parsley. Cook on medium-low heat until Mushrooms cook down.
Stir in the Cashew Cream and 1/3 of the Broth, mix well and continue cooking.
While the sauce simmers, cook the Pasta according to package directions.
Add the Spinach and remaining Vegetable Broth, let simmer until Pasta is fully cooked.
Combine the cooked Pasta with the sauce, mix well. Garnish with extra Parsley before serving.
