Creamy Miso Mushroom Pasta

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Step 1.

Pop your cashews in a bowl and cover with cold water. Leave to soak for at least 4 hours, preferably overnight.

Step 2.

Start by making your breadcrumb topping. Finely chop your rosemary and whizz up your rye bread in a food processor.

Step 3.

Heat a small frying pan over a medium heat. Add a generous glug of olive oil and let it come up to temperature. Tip in your breadcrumbs and rosemary, then toast for a few minutes until they are crisp and golden. Set aside.

Step 4.

Drain your cashews from their water, then add to a blender along with 150ml water, the white wine, miso paste and bouillon powder. Blend until you have a very smooth paste.

Step 5.

Prep your veg. Slice your mushrooms, your cavolo nero and garlic.

Step 6.

Cook your pasta in boiling, salted water until al dente, then drain. Remember to reserve your pasta water.

Step 7.

Heat a little olive oil in a large saute pan over a high heat. Add your mushrooms along with a pinch of salt and fry for 5 minutes until they are caramelised and deep in flavour.

Step 8.

Add your cavolo nero and stir fry for a minute until starting to wilt. Tip in your garlic and thyme, and cook for a minute more.

Step 9.

Pour your cashew sauce into the pan and bring it to a simmer. Tip in your cooked pasta along with a good splash of pasta water, and give it all a mix until your pasta is coated in a silky sauce. You may need to add more pasta water to get the sauce to the perfect, glossy consistency.

Step 10.

Add the zest and juice of your lemon and season with salt and pepper.

Step 11.

Serve up with a sprinkle of your crispy crumbs, and enjoy!

Cavolo nero is a favourite green of mine, but you could swap it in for kale, spinach or chard.

250g Cashews
Handful of Rosemary
100g Rye Bread
100ml White Wine
2 Tbsp Miso Paste
1 Tsp Vegetable Bouillon Powder
250g Chestnut Mushrooms
150g Cavolo Nero
1 Clove of Garlic
Handful of Thyme
500g Rigatoni
1 Lemon
Salt
Pepper
Olive Oil