Ingredients:

  • 1/2 cup cashews, soaked for a minimum of 3 hours
  • 2 tbsp olive oil
  • 1/2 tsp chili flakes
  • 1 small onion, diced
  • 1 clove garlic, minced
  • 1/2 lemon, juiced
  • 1 heaping tbsp miso paste
  • 1 tbsp Dijon mustard
  • 3 tbsp nutritional yeast
  • 3/4 cup nondairy milk (such as almond, oat, or soy milk)
  • 1 cup hot pasta water (reserved from cooking pasta)
  • 6 cups mixed wild mushrooms (such as cremini, shiitake, or oyster mushrooms)
  • 1/4-1/2 cup shaved Parmesan (use a vegan alternative if plant-based)
  • Sea salt and cracked black pepper, to taste
  • 12 oz box farfalle (or pasta of your choice, like fettuccine or penne)

Method:

  1. Cook the pasta:
    • Bring a large pot of water to a boil and season generously with salt.
    • Add the farfalle (or preferred pasta) and cook until al dente, according to package instructions.
    • Reserve 1 cup of pasta water, then drain the pasta and set it aside.
  2. Prepare the cashew cream sauce:
    • While the pasta is cooking, rinse and drain the soaked cashews and add them to a blender.
    • In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chili flakes and onion, and sauté for about 3-4 minutes until the onion is soft and translucent.
    • Add the garlic and cook for another 30 seconds until fragrant.
    • Transfer the cooked onions and garlic to the blender with the cashews.
    • Add the lemon juice, miso paste, Dijon mustard, nutritional yeast, and nondairy milk to the blender.
    • Season with a pinch of sea salt and black pepper.
    • Pour 1/2 cup of the reserved hot pasta water into the blender.
    • Blend the mixture on high until it’s smooth and creamy. If the sauce is too thick, add a little more pasta water to adjust the consistency.
  3. Cook the mushrooms:
    • In the same skillet, heat another tablespoon of olive oil over medium-high heat.
    • Add the wild mushrooms in batches, cooking until they are golden brown and crispy around the edges (about 5-7 minutes). Season with sea salt and black pepper once they’re cooked.
  4. Combine everything:
    • Lower the heat to medium and add the cooked pasta to the skillet with the mushrooms.
    • Pour the creamy cashew sauce over the pasta and mushrooms. Toss everything together until the pasta is fully coated with the sauce.
    • Add the shaved Parmesan (or vegan cheese) and toss again. If the sauce seems too thick, stir in a bit more of the reserved pasta water to reach your desired consistency. Remember, the sauce will continue to thicken as it cools.
  5. Serve and garnish:
    • Taste the pasta and adjust the seasoning with more salt, pepper, or chili flakes as needed.
    • Serve the pasta into bowls, garnishing with extra shaved Parmesan, a sprinkle of chili flakes, and a drizzle of olive oil if desired.
    • For a perfect pairing, serve alongside a bitter green like sautéed rapini or a fresh arugula salad.

Enjoy this creamy, comforting, and plant-based mushroom alfredo!