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Mushroom Stroganoff with Creamy Miso Pasta
Mushroom Stroganoff with Creamy Miso Pasta
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Savory mushroom stroganoff with creamy miso sauce over pasta - a flavorful vegetarian dish that rivals the original.
Ingredients:
  • 10 ounces GG Fettucine Pasta Semol-Dry-3/8"Crcl QK
  • 1 cup cashews
  • 2.75 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
Instructions:
  • In a large pot, bring salted water to a rolling boil. Add fettuccine and cook until al dente, about 8 to 10 minutes.
  • Combine cashews and 3/4 cup water in a Vitamix® blender and blend on high until smooth, approximately 2 minutes. Set aside.
  • In a large skillet, heat shimmering olive oil over high heat. Add mushrooms and onion, then reduce heat to medium-high. Cook until vegetables are softened, about 5 minutes. Stir in garlic and cook for an additional minute.
  • Ensure smooth consistency by combining flour and 2 cups water. Slowly pour this mixture into the skillet. Mix in miso paste and Dijon mustard and bring to a gentle boil. Reduce heat and simmer until sauce slightly thickens for about 4 to 5 minutes. Stir in cashew sauce to finish.
  • Drain the pasta and mix it into the flavorful mushroom sauce. Heat it through for 1 to 2 minutes. Taste and add salt to enhance the flavors. Serve promptly.

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