Creamy Mushroom Pasta

Updated at: Thu, 21 Nov 2024 08:53:34 GMT

Step 1

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.

Step 2

Cover the cashews with boiling water and let them sit for 30 minutes, then drain.

Step 3

Cook the pasta in salted water according to the packet instructions until al dente. Reserve ½ cup of the pasta water.

Step 4

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.

Step 5

In a blender, combine the roasted garlic, soy milk, miso paste, mushroom powder, and nutritional yeast. Blend until smooth.

Step 6

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!

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