This is a vegetarian version of stroganoff with mushrooms and a creamy miso sauce served over pasta. It is packed full of flavor so you may not even miss the meat.
Preparation Time
15 mins
Cooking Time
15 mins
Total Time
30 mins
Calories
394 Calories
Recipe Instructions
Step 1
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.
Step 2
Meanwhile, combine cashews and 3/4 cup water in a Vitamix® blender. Blend on high until smooth, about 2 minutes; set aside.
Step 3
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.
Step 4
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.
Step 5
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.
Ingredients
3 tablespoons all-purpose flour
salt to taste
2 tablespoons olive oil
1 cup cashews
2 cloves garlic, minced
1 medium onion, chopped
2 teaspoons Dijon mustard
1 pound portobello mushrooms, quartered
2 tablespoons Miso Paste-Mellow White MO
2.75 cups water, divided
10 ounces GG Fettucine Pasta Semol-Dry-3/8"Crcl QK
