Ingredients for - Mushroom Stroganoff with Creamy Miso Pasta
How to cook deliciously - Mushroom Stroganoff with Creamy Miso Pasta
1. Stage
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.
2. Stage
Meanwhile, combine cashews and 3/4 cup water in a Vitamix® blender. Blend on high until smooth, about 2 minutes; set aside.
3. Stage
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.
4. Stage
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.
5. Stage
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.
