Cashew Cream Pappardelle with Roasted Mushrooms and Thyme

Ingredients

• 1 cup raw cashews
• 500 g mixed mushrooms
• 2 tbsp extra-virgin olive oil
• 4 unit garlic cloves, sliced
• 1 tbsp fresh thyme leaves
• 1 tbsp soy sauce
• 1,25 cup vegetable stock
• 2 tbsp nutritional yeast
• 1 tbsp white miso paste
• 1 tbsp lemon juice
• 350 g pappardelle pasta

Instructions

1. 1

   Soak 1 cup raw cashews in boiling water for 20 minutes, then drain.

2. 2

   Preheat oven to 425°F (220°C) and line a baking sheet with parchment.

3. 3

   Toss 500 g mixed mushrooms (cremini, oyster, shiitake), torn into bite-sized pieces, with 2 tbsp olive oil, 1 tbsp soy sauce, 4 sliced garlic cloves, 1 tbsp fresh thyme leaves and a generous grind of pepper.

4. 4

   Spread in a single layer and roast 18-20 minutes, tossing once, until deeply golden and crisp at the edges.

5. 5

   Blend the soaked cashews with 1¼ cups vegetable stock, 2 tbsp nutritional yeast, 1 tbsp white miso, 1 tbsp lemon juice and ½ tsp salt until completely smooth and silky, about 90 seconds on high.

6. 6

   Bring a large pot of salted water to a rolling boil and cook 350 g pappardelle to al dente, reserving 1 cup pasta water before draining.

7. 7

   Warm the cashew cream in a wide skillet over medium-low heat, whisking, until it just steams : do not boil or it may split.

8. 8

   Add the drained pasta and toss with tongs, loosening with pasta water a splash at a time until the sauce coats each ribbon glossily.

9. 9

   Fold in three-quarters of the roasted mushrooms and taste for salt and lemon.

10. 10

    Plate in shallow bowls, crown with remaining mushrooms, more thyme leaves and a drizzle of olive oil.