Vegan Miso and Cashew Cream Fusilli

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Step 1

Process cashews in a blender on low speed for about 10-15 seconds. Add water, nutritional yeast, miso and salt and process on low again until well blended, about 1 minute. Scrape down the sides of the blender jar, then process on high speed until mixture is completely smooth, for about 3-4 minutes.

Step 2

Heat oil in a skillet on medium high until shimmering. Add mushrooms and cook for about 7-10 minutes. Turn off the heat, stir in garlic and pepper and cook using residual heat of the skillet until fragrant, for about 1 minute.

Step 3

Meanwhile, cook pasta separately as per packaging instructions. Drain, and reserve 1/2 cup pasta water.

Step 4

Transfer cooked pasta and sauce from blender to the skillet with mushrooms. Add lemon juice and toss until sauce is slightly thickened and pasta is well-coated, for about 1 minute. Adjust the sauce's consistency with pasta water if needed.

Step 5

Serve with chopped parsley on top.