serves 6
10 ounces GG Fettucine Pasta Semol-Dry-3/8″Crcl QK
1 cup cashews
2 3/4 cups water, divided
2 tablespoons olive oil
1 pound portobello mushrooms, quartered
1 medium onion, chopped
2 cloves garlic, minced
3 tablespoons all-purpose flour
2 tablespoons Miso Paste-Mellow White MO
2 teaspoons Dijon mustard
salt to taste
Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, 8 to 10 minutes.
Meanwhile, combine cashews and 3/4 cup water in a Vitamix® blender. Blend on high until smooth, about 2 minutes; set aside.
Heat olive oil in a large skillet over high heat until shimmering. Add mushrooms and onion and reduce heat to medium-high. Cook until vegetables have softened, about 5 minutes. Stir in garlic and cook for 1 more minute.
Mix flour and remaining 2 cups water until flour has dissolved and no lumps remain. Gradually pour water mixture into the skillet. Stir in miso paste and Dijon mustard; bring to a boil. Lower heat and simmer until sauce thickens slightly, 4 to 5 minutes. Add cashew sauce.
Drain pasta and stir into the mushroom sauce. Cook until heated through, 1 to 2 minutes. Taste and season with salt if needed. Serve immediately.
Note:
Miso paste is naturally salty tasting so you may not even need to add salt.
Nutrition Facts (per serving)
394 Calories
17g Fat
53g Carbs
13g Protein