Mushroom Stroganoff with Creamy Miso Pasta
Ingredients
- 10 ounces GG Fettucine Pasta Semol-Dry-3/8"Crcl QK
- 1 cup cashews
- 2 ¾ 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
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Instructions
- 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.
Source
Original recipe: View Original