Creamy Miso Mushroom & Spinach Pasta

Creamy Miso Mushroom & Spinach Pasta

This recipe will bring you ultimate feelings of comfort! It’s easy to make and the creamy Umami flavor from both the mushroom and miso is amazing! I used Rigatoni noodles but you can use any shape you like. Spinach is a great companion to Mushrooms but you could change to the green of your choice.

Serves 4

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Ingredients

16 oz of Rigatoni

3/4 Cups Raw Cashews ( I really like Terrasoul brand ‘s Mylk Cashews)

1/2 -3/4 cup Unsweetened Plant Milk ( I used Oat)

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

1 Tbsp of Miso Mayo or Rice Vinegar

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

Directions

1. Soak the Cashews in hot water for at least 30 minutes. Drain and Rinse and then blend them with the Plant Milk until complete smooth. Set aside

2. Sauté the Onions in the Vegan Butter until they start to become translucent

3. Add in the sliced Mushrooms, Miso paste, Miso Mayo (or Rice Vinegar) Thyme, Garlic, Parsley and conitnue to cook on med low heat until the Mushrooms cook down

4. Add in the Cashew Cream and 1/3 of the Broth, mix well and continue to cook.

5. While the sauce is simmering, cook the Pasta according to package directions

6. Add the Spinach and remainder of Vegetable broth and conitnue to let simmer until the Pasta is fully cooked

7. Combine the cooked Pasta with the sauce and mix well. Garnish with more parsley before serving.

Tip: If the sauce is too thick you can thin it out a bit with the 1/2 -1 cup of reserved pasta water or just use more broth