Miso mushroom orzotto with creamy cashew 'labneh' & chilli pine nut crumb

This creamy, umami packed dish has four elements that come together to make every bite perfectly balanced: a cashew based creamy miso sauce that’s stirred through the orzo, the caramelised mushrooms, a moorish pine nut crumb with a tiny hint of chilli and the light but decadent vegan stracciatella style cheese to top it all off. It’s comforting but light and a really delicious pasta. Inspired by Planthood TIPS Make the Creamy vegan cashew labneh the night before, to allow the flavour to develop. Chilli pine nut crumb, make ahead to save time later. Storage Guidelines Room Temperature: Store in an airtight container for up to 3 to 5 days. Keep Dry: Ensure the crumb cools completely before sealing to prevent condensation. Freeze: Freeze in a sealed bag for up to 1 month if keeping it longer. How to Refresh It Pan: Toss in a dry skillet over medium heat for 1 minute to restore crunch. Oven: Spread on a tray at 150°C (300°F) for 3 minutes. Microwave: Avoid the microwave as it makes the breadcrumbs soggy. Mushrooms If using dried shiitake mushrooms, rinse them to wash off any dust then place them in a bowl and cover with cold water to hydrate them. Ensure they’re submerged and place another bowl or plate on top which will stop them floating out of the water. Soak for at least 1 hour - you can also prepare these earlier. If any of the mushrooms have large stems, cut these off which will help them hydrate a lot faster. Hot water speeds up the prices but dulls the flavour.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Blend the soaked raw cashews with the lemon juice, salt, water, and white miso paste.

Step 2

Strain the paste through a cheesecloth in the fridge overnight to remove excess moisture and achieve a rich, tangy, spreadable cheese.

Step 3

1. Heat the pan: Place a small frying pan over medium heat. Add the olive oil and butter until the butter melts and bubbles.

Step 4

2. Toast the mix: Add the pine nuts and panko breadcrumbs to the pan.

Step 5

3. Stir constantly: Cook for 3 to 5 minutes, moving the crumbs around often so they brown evenly without burning.

Step 6

4. Add spice: Once the crumbs turn golden and the pine nuts smell nutty, turn off the heat. Stir in the chilli flakes, salt, and lemon zest.

Step 7

5. Cool and serve: Let it cool slightly before sprinkling over pasta, roasted vegetables, or salads.

Step 8

To refresh when made ahead, toss in a dry skillet over medium heat for 1 minute to restore crunch.

Step 9

If using dried shiitake mushrooms, rinse them to wash off any dust then place them in a bowl and cover with cold water to hydrate them. Ensure they’re submerged and place another bowl or plate on top which will stop them floating out of the water.

Step 10

Soak for at least 1 hour - you can also prepare these earlier. If any of the mushrooms have large stems, cut these off which will help them hydrate a lot faster. Hot water speeds up the prices but dulls the flavour.

Step 11

In a Medium sized pan on medium low, heat 2 cups of plant based milk.

Step 12

Add onion chopped into large pieces.

Step 13

Add white miso (Miso Master Organic), nutmeg and bay leaves. Cook for 30 minutes on low heat making sure to stir every couple of minutes

Step 14

After 30 minutes strain the sauce through a sieve into a large bowl. Take the sauce in the large bowl and put it back into the medium sauce pan. Put it back on the stove and heat on medium low heat.

Step 15

Add the lemon juice, nutritional yeast, chopped chives and vegan butter. Mix in with a spoon. Continue stirring until heated through.

Step 16

Mix together in a cup ¼ cup of plant based milk with the potato starch. Mix with a fork to get all the lumps out and then add it slowly to the sauce as you stir it in. This will help it get thicker. Once it’s thicker it is ready. Serve hot.

Step 17

Sauté the sliced mushrooms over medium-high heat for a golden, caramelized finish.

Step 18

Cook the orzo.

Step 19

When the mushrooms have browned season with salt. Add spinach until wilted.

Step 20

Drain the orzo and then stir through miso cream sauce and add the mushrooms and spinach.

Step 21

Top with chopped chives, creamy vegan cashew 'labneh', extra virgin olive oil and chilli pine nut crumb. Delish!!