Creamy Miso Mushroom Pasta

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.