Popular Conditions & Diets
Ingredients
11
Time
5m
Serves
3
Recipe by Fran Allen
Ingredients
11
Time
5m
Serves
3
Dinner
30-Minute Meal
Budget-Friendly
1 cup
Raw Cashews
2 Tbsp
Miso Paste
1/2 Tbsp
Sesame Oil
1 tsp
Onion Powder
1 cup
Hot Water
3
Garlic Cloves
sliced
4 cups
Mushrooms
sliced
1 Tbsp
Extra-Virgin Olive Oil
6 oz
Dry Pasta (Long Noodles)
2 cups
Baby Spinach
3 Tbsp
Sesame Seeds
toasted
1
In a blender add the cashews, miso paste, sesame oil and onion powder. Cover with the hot water and set aside to hydrate.
2
Cook your noodles to package instructions and set aside, reserve ½ cup of the starchy pasta water for building the sauce later.
3
In a large pan over medium heat, heat your olive oil and begin to saute the garlic and mushrooms until golden brown. Do this in stages to avoid crowding the mushrooms.
4
While you mushrooms are sauteing, blend the cashew miso mixture until smooth. Add the cooked pasta and miso cashew mix to the pan with all of the sauteed mushrooms and spinach. Fold in all of the ingredients until the spinach is wilted and every noodle is coated. If the sauce is too thick, add some of the reserved pasta water into the pan one tablespoon at a time. Once everything is coated and the correct consistency, top with toasted sesame seeds and serve immediately.
5
Substitutions: To make this recipe gluten-free use your preferred gluten-free noodles. To make this recipe nut-free substitute the 1 cup of cashews for ½ cup creamy tahini or 1 cup raw sunflower seeds and prepare the recipe as written.
Fran Allen is a Certified Holistic Nutritionist and recipe developer with a passion for creating nourishing, approachable recipes for a variety of dietary needs. She has studied several healing modalities and dietary approaches, bringing a thoughtful and holistic perspective to her work. Fran believes wholesome food should be both delicious and accessible for everyday life. When she’s not in the kitchen, you can find Fran exploring local farmers’ markets or spending time outdoors with her children.
