Happy Monday, it’s pasta time! This is a spin on a recipe that has been a reader favorite (also one of my favorites) from our cookbook. In the book, this creamy miso pasta is made with brussels sprouts – have you tried it? If so, you’re going to love this version with shiitake mushrooms and kale. If you haven’t tried it, well now’s your chance 🙂
The cashew cream has just 5 ingredients: cashews, miso paste, garlic, lemon, and black pepper. It’s so simple to make, yet it’s so hearty and delicious – especially with sautéed shiitake mushrooms. Shiitakes have such a wonderful umami flavor – I just love them here with this bright lemon-y sauce. There’s also some kale in here for good measure.
I used brown rice fusilli, but any short pasta cut (spirals, shells, etc) will work great in here to soak up the sauce.
If you love this vegan pasta recipe…
Try my vegan mac and cheese (or homemade mac and cheese), linguine, pesto pasta, penne pasta, or roasted vegetable pasta next!
