Ingredients

• 7 oz Natural Cashew Nuts (previously soaked in water for 6h)
• 7 oz Macaroni or Rigatoni pasta
• 7 oz Portobello Mushroom (sliced)
• 7 oz Shiitake Mushroom (sliced)
• 1 Cup Water
• 1 tbsp Nutritional Yeast
• 2 Garlic Cloves
• ¼ Cup Onions (chopped)
• 1 tbsp Miso Paste
• 1 tsp Lemon Juice
• Salt to taste

Instructions

1. Soak the cashews in a bowl of water for 6 hours.
2. Bring a large pot of lightly salted water to a boil. Cook the pasta al dente according to package directions. Drain and transfer the contents to a large serving bowl. Set aside.
3. Meanwhile, add the soaked cashews, water, onions, garlic, miso paste, nutritional yeast, salt, and lemon juice to a blender and blend until it becomes a smooth paste. Set aside.
4. Warm a medium non-stick saucepan and add the mushrooms. Cook until tender. Set aside.
5. Warm a medium saucepan over medium heat and add the paste. When it starts boiling, add the cooked pasta and a bit of water. Stir constantly until everything is warm.
6. Add the cooked mushrooms and salt to taste. Enjoy!

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