9-Minute Dreamy Mushroom Pasta

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

Heat 2 teaspoons olive oil or 1 tablespoon vegetable 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 the mushroom broth mixture to the stove and cook over medium-high heat.

Stir in the miso mixture and the blended cashews.

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

Stir in the desired amount of cooked pasta.

Add more vegetable broth as needed to adjust consistency.

Adjust salt and black pepper to taste.