INGREDIENTS

• 3/4 cups raw cashews
• 1/2 cup oat milk
• 2 tablespoons vegan butter
• 12 oz of mushrooms sliced
• 1/2 sweet onion, chopped
• 3 cloves of garlic minced
• 3 tablespoons miso paste
• 1 tablespoon rice vinegar
• 1 tablespoon vegan Worcestershire
• 1 tablespoon thyme leaves
• ¼ cup chopped Italian parsley, divided
• ½ cup+ vegetable broth
• 16 oz of rigatoni
• 2 cups baby spinach, chopped
• 1 cup pasta water reserved
• Salt & pepper to taste
• Crushed red pepper flakes

INSTRUCTIONS

1. Soak the cashews in hot water for at least 30 minutes. Drain and rinse and then blend them with the plant milk until completely smooth. Set aside.
2. Heat vegan butter over medium heat and add mushrooms and onions. Sauté until onions are translucent.
3. Add garlic, miso paste, rice vinegar, Worcestershire, thyme, 2 tablespoons of parsley and continue to cook on medium-low heat until the mushrooms are tender.
4.  Add in the cashew cream and ½ cup of broth, mix well and bring to a simmer.
5. While the sauce is simmering, cook the pasta according to package directions.
6. Place the spinach in a colander and drain cooked pasta over to wilt the spinach and drain the pasta – reserving 1 cup of the pasta water.
7. Add pasta and spinach to the sauce and mix well, season with salt and pepper to taste.
8. If the sauce is too thick you can thin it out with some of the reserved pasta water.
9. Serve garnished with remaining parsley, crushed red pepper flakes, and more black pepper.
    

SERVES: 6