Creamy Miso Mushroom Pasta by @earthlingsasha
Wholesome has never tasted so good. This Pasta dish is ideal for a midweek meal and works well as leftovers for lunch the next day, if there is any left!
½ dried pasta (whatever you prefer)
¼ cup mushrooms ( I used small button mushrooms but any mushroom would do fine)
¼ cup sliced capsicum
½ cup baby spinach
2 tsp apple cider vinegar
2 tsp brown rice miso
3 tsp ground garlic
⅓ cup cashews (soaked for 1-2 hours)
⅔ cup plant milk or water (add little at a time and adjust to consistency)
Pinch of salt
Pinch of good quality pepper
1 tbsp oil
Generous pinch of Table of Plenty Asian Black Sesame Dukkah
1. Start by cooking your pasta. Bring a pot of water to a boil with a nice handful of salt. Add your dried pasta of preference and cook until just al dente and drain (keep pasta water for later) and set aside.
2. In a high-speed blender or food processor, add your soaked cashews, plant milk and miso. Blend until creamy and lump free.
3. Chop your mushrooms into quarters and saute on a pan with a little oil until it’s browned nicely and they release water. Add a little dash of apple cider vinegar, toss then set mushrooms aside
4. Add a little oil, then stir fry the ground garlic for 30 seconds. Garlic burns quickly so keep a good eye on it! Add in the sliced capsicum and stir fry until fragrant. Add in the chopped mushrooms, give it a good mix, then add in your cashew cream sauce into the pan. Add pasta water if necessary, and continue stirring.
5. Add in the cooked pasta and toss in the sauce. Let cook for 3-5 minutes or until the sauce has thickened up. Serve with a good crack of black pepper and enjoy!