Creamy, wholesome, perfectly salty- this dish is a simple yet delicious savoury meal. I’ve been using my favourite brown rice miso (found here) like siracha this past week, and when I had some quinoa rigatoni on hand, I suddenly craved for a salty, savoury and creamy dish to warm my soul. Blended cashews with a little miso ( a little goes a long way) makes the creamy base, and is paired with sauteed veggies and nicely caramelised mushrooms. I used the Asian Black Sesame Dukkah from Table of Plenty to complete this dish (but that’s totally optional!)
Start by cooking your preferred pasta and then blending the creamy sauce in a high speed blender. Make sure to soak your cashews for a few hours to help the blender out a bit. Once it’s nice and smooth, chop up your veggies, and start cooking your mushrooms until they’re nicely browned. I like to add a little apple cider vinegar to give it a nice, sweet and slightly tangy taste, fry it for a few minutes and set aside. Saute the rest of the veggies, add in the creamy sauce and pasta, then violia! Eat and enjoy!
Creamy Miso Mushroom Pasta (v)
Makes 1 serving
print recipe here
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
Table of Plenty Asian Black Sesame Dukkah to top
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!