Whole grain spaghetti, browned mushrooms, spinach, peas and carrots tossed in a silky cashew alfredo sauce with a savory depth from nutritional yeast and miso and a bright finish of lemon.
15m prep · 35m cook · 4 servings
Ingredients Instructions
⅓ cup Unsalted Cashews 2 tbsp Olive Oil 2 cups Button Mushrooms 12 oz Whole Grain Spaghetti ½ cup Frozen Peas And Carrots 2 cups Fresh Spinach 1 ¼ cups Water ¼ cup All-purpose Flour 1 tbsp Lemon Juice 2 cloves Garlic 3 tbsp Nutritional Yeast 1 tbsp White Miso Paste 1 tsp Kosher Salt ¼ tsp Black Pepper 1 tsp Lemon Zest
Instructions 1 Bring a kettle of water to a boil. Put the cashews in a small heatproof bowl, cover with boiling water and let stand, covered, for 15 minutes. While they soak, bring 4 quarts of water and 1 tbsp kosher salt to a boil in a large covered pot for the pasta, and do steps 2 and 3. 2 While the cashews soak: whisk the 1 1/4 cups water and the flour together in a small saucepan until no lumps remain. Bring to a simmer over medium heat, whisking often, and cook 3 to 5 minutes, until thick, glossy and pudding-like, it coats the back of a spoon, and a small taste no longer seems pasty or floury. Remove from heat and let cool for 5 minutes. 3 Also while the cashews soak: heat 1 tbsp olive oil in a large skillet over medium heat. Add the mushrooms and a pinch of the salt and cook, stirring occasionally, until they release their liquid and turn golden brown, 5 to 7 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Remove from heat. 4 Drain the cashews, rinse and drain again. Add the spaghetti to the boiling salted water and cook until tender yet firm to the bite, 10 to 12 minutes, adding the peas and carrots during the last minute. 5 While the pasta cooks, put the slightly cooled flour mixture in a blender with the cashews, lemon juice, nutritional yeast, miso, the remaining salt, 1/4 tsp pepper and the remaining 1 tbsp olive oil. Because the mixture is warm, fill the blender no more than halfway, remove the center cap of the lid and cover the opening with a folded kitchen towel to let steam escape, and start on low before increasing speed. Blend until completely smooth and creamy, about 1 minute. 6 Before draining, scoop out 1 cup of pasta water. Drain the pasta and vegetables and return them to the pot. Add the mushroom-garlic mixture and spinach and cook over low heat, stirring, until the spinach is just wilted, about 2 minutes. 7 Pour the sauce over the pasta and toss to coat, adding reserved pasta water a splash at a time until the sauce is silky and clings to the noodles. Taste and adjust: add more salt if it tastes flat, and more lemon juice, 1 tsp at a time, if it needs brightness. Serve sprinkled with lemon zest and more black pepper. Estimated nutrition (per serving) Calories 500 kcal
Protein 20g
Carbs 76g
Fat 14g
Fiber 7g
Sodium 755mg
Sugar 4g
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