Cashew e Pepe e Funghi

1 hr cook time

Ingredients

  • ½ c roasted cashews
  • ¼ c nutritional yeast
  • 2 Tbsp white miso
  • ½ tsp salt
  • ¼ c olive oil
  • 6 oz oyster mushrooms (can sub portabella)
  • 5 cloves garlic, sliced thin
  • 1 tsp coarsely ground pepper
  • 1 lb. spaghetti
  • 2 Tbsp fresh chopped parsley
  • 1 tsp lemon juice

Instructions

  1. blend cashews until gravel/sand consistency
  2. add 1½ c water, nutritional yeast, miso, salt. Blend on low until combined, about 5 seconds.
  3. Let sit 15 min.
  4. Blend on low about 1 minute. Blend on high 3-4 min to make smooth.
    5. ---
  5. Heat oil in 12" skillet over med until shimmering. Add mushrooms. Cook until golden and crisp, 7-10 min.
  6. Take off heat, stir in garlic & pepper
    7. ---
  7. Cook pasta. Reserve 1 c. cooking water when draining. Return to pot.
  8. Add sauce, mushrooms, parsley & lemon juice to pasta pot. Add cooking water if needed to thin sauce, season with salt & pepper. Voila!
ATK The New Vegetarian pg 280