Description
Creamy Vegan Shiitake & Kale Pasta is a wholesome, veggie-packed dinner featuring a luscious 5-ingredient miso and cashew cream sauce. This healthy weeknight meal combines tender shiitake mushrooms, vibrant kale, and fusilli pasta for a comforting yet nutritious dish bursting with flavor.
Ingredients
Pasta and Vegetables
- 8 ounces fusilli pasta (brown rice fusilli preferred)
- 1 tablespoon olive oil
- 8 ounces destemmed and sliced shiitake mushrooms
- ⅓ cup chopped scallions
- Juice of ½ a small lemon, more to taste
- 5 to 6 kale leaves, sliced
- Pinch of red pepper flakes (optional)
- Shaved macadamia nut and/or parmesan cheese for garnish (optional)
Miso Cashew Lemon Cream Sauce
- ½ cup raw cashews, soaked at least 4 hours or overnight
- ¾ cup water
- 1 tablespoon miso paste
- 1 small garlic clove
- 1 tablespoon fresh lemon juice
- Freshly ground black pepper to taste
Instructions
- Prepare the Cream Sauce: Combine soaked cashews, water, miso paste, garlic, lemon juice, and freshly ground black pepper in a high-speed blender. Blend until smooth and creamy. Set the sauce aside while you prepare the rest of the dish.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to package instructions until al dente. Reserve 1 cup of the starchy pasta water before draining to use later for adjusting sauce consistency.
- Sauté Mushrooms and Vegetables: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sliced shiitake mushrooms and sauté, stirring occasionally, for 2 to 3 minutes until they begin to brown. Add chopped scallions and continue cooking for a few more minutes until mushrooms are tender and scallions soften.
- Add Lemon Juice and Kale: Squeeze half the lemon juice over the mushrooms and scallions, stir to combine. Then add the sliced kale and cook until it slightly wilts. Add another squeeze of lemon juice and stir the mixture again to brighten the flavors.
- Toss Pasta with Veggies and Cream Sauce: Add the cooked and drained pasta to the skillet and toss together with the vegetables. Drizzle half of the miso cashew lemon cream sauce over the pasta mixture and toss again to coat evenly. Season with salt and pepper to taste.
- Adjust Sauce Consistency: If the cream sauce appears too thick or clumpy, gradually stir in reserved pasta water until you achieve a smooth, creamy consistency that coats the pasta well.
- Serve and Garnish: Serve the pasta hot, garnished with shaved macadamia nuts, parmesan cheese, and a pinch of red pepper flakes if desired for added crunch and a touch of heat.
Notes
- Soak raw cashews for at least 4 hours or overnight to achieve a creamy sauce texture.
- Use brown rice fusilli or any preferred pasta type, gluten-free options can be substituted to suit dietary needs.
- The red pepper flakes and parmesan/macadamia nut garnish are optional but add extra flavor and texture.
- Adjust lemon juice and seasoning to taste to balance the creamy and tangy flavors.
- Reserve pasta water to help loosen the sauce without diluting flavor.
- Prep Time: 15 minutes (including cashew soaking time, excluding soak duration)
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Vegan, Plant-Based