Mushroom Stroganoff with Creamy Miso Pasta

This is a vegetarian version of stroganoff and is packed full of flavor where you may not miss the meat.

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

Steps

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.
2. Meanwhile, combine cashews and 3/4 cup water in a Vitamix® blender. Blend on high until smooth, about 2 minutes; set aside.
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.
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.
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.