This carrot miso cashew cream can be whipped up in about half an hour but it always seems to develop a better flavour after hanging out in the fridge overnight. Adding nutritional yeast gives it a nutty cheesy flavour. Perfect when you’d love a mac and cheese but you’ve put your cheesy days behind you.
Carrot Miso Cashew Pasta with Butternut Squash and Mushrooms
Servings
2
servingsPrep time
10
minutesCooking time
30
minutesTotal time
40
minutesIngredients
- Carrot Miso Cashew Cream
200g Carrot, Peeled and sliced thinly
400ml Water, with Bouillon
160ml White Wine
100g Cashew Nuts, chopped roughly
2 Garlic Cloves, Crushed
2 Shallots, Finely Diced
1 Tbsp Honey
1.5 Tbsp White Miso Paste
2 Tbsp Sunflower Oil
Juice of half a Lemon
2 Tbsp Nutritional Yeast
- Butternut Squash and Mushrooms
Handful of butternut squash, diced small in size for a quick cook
Handful of Wild Mushrooms
Butter (or vegan alternative)
Sprinkle of Brown Sugar
100ml Water
- Pasta
200g
Directions
- Carrot Miso Cashew Cream
- In a saucepan, saute shallots and garlic for a few minutes, adding garlic towards the end.
- Add wine, increase heat and reduce until almost completely evaporated
- Reduce heat to low medium and pour in 400ml of boiling water
- Add carrots, honey, miso and cashews. Cover and simmer gently for 30 minutes
- Blend until smooth
- Add 2 Tbsp of sunflower oil and blend again
- Add Lemon Juice
- Butternut Squash and Mushrooms
- Add butter, sugar and water to a hot pan
- Add cubed squash and cook on a medium heat
- Squash should be cooked when liquid has almost completely reduced
- Add mushrooms to the pan, increase heat to high and saute for a few mins
- To Serve
- Cook pasta according to instructions
- Add the reheated cheesy carrot cashew miso cream
- Top with the squash and mushrooms