Creamy Mushroom Pasta
A comforting vegan creamy mushroom pasta made with a secret ingredient - blended cashews with roasted garlic and a hint of miso. Perfect for a cozy meal.
Servings
Ingredients
Main Ingredients
- 1 head garlic
- ½ tsp olive oil
- ⅓ cup cashews
- 200 g linguine pasta
- 1 yellow onion, finely diced
- 200 g brown button mushrooms, sliced
- 1.5 cups soy milk
- ½ cup nutritional yeast
- 1 tsp white miso paste
- 1 tsp mushroom powder
- 3 tbsp fresh parsley finely chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 400 degrees F (200 C). Cut 1 cm from the top of the garlic to expose the cloves. Drizzle with ½ tsp olive oil, wrap in foil, and roast for 35 minutes. Allow to cool, then squeeze the garlic out of the skin.
- Cover the cashews with boiling water and let them sit for 30 minutes, then drain.
- Cook the pasta in salted water according to the packet instructions until al dente. Reserve ½ cup of the pasta water.
- In a large pan on medium heat, add 1 tsp of olive oil and the diced onion. Cook for 5 minutes, stirring until slightly golden. Add the sliced mushrooms, a pinch of salt and black pepper, and cook for a further 5 minutes until the mushrooms have released their juices.
- In a blender, combine the roasted garlic, soy milk, miso paste, mushroom powder, and nutritional yeast. Blend until smooth.
- Add the creamy sauce and cooked pasta to the pan. Stir through and cook for a minute. Stir in the reserved pasta water and cook for a further 2 minutes. Adjust salt and pepper to taste. Serve the creamy mushroom pasta garnished with fresh parsley. Enjoy!
Video
Nutritional Information - Per Serving
Calories 759kcal | Carbohydrates 115g | Protein 36g | Fat 20g | Sodium 398mg | Fiber 12g | Vitamin A 24IU | Vitamin C 20mg | Calcium 111mg | Iron 3mg