16 oz of rigatoni (or any pasta)
¾ cups raw cashew nut halves
½ - ¾ cups unsweetened plant milk (such almond milk, coconut milk, rice milk, soy milk)
12 oz of mushrooms sliced½ cup of onions chopped3 cloves of garlic minced2 Tbsp of (vegan) butter
3 heaping Tbsp of Cold Mountain Light Yellow Miso
(or Mellow White / Koji miso)
1 Tbsp of 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
1.Soak the cashews in hot water for at least 30 minutes. Drain and rinse and then blend them withthe plant milk until completely 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, rice vinegar, thyme, garlic, parsley and continue tocook 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 continue to let simmer until the pasta isfully cooked.
7.Combine the cooked pasta with the sauce and mix well. Garnish with more parsley beforeserving.
8.Tip: If the sauce is too thick you can thin it out a bit with the ½ -1 cup of reserved pasta water orjust use more broth.
Credit: Instagram @theyummyvegan