3 cups shiitake mushroom cap (225 g), thinly sliced
3 tablespoons olive oil
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon pepper
½ cup cashews (65 g), soaked overnight
¼ cup olive oil (60 mL)
⅓ cup unsweetened non-dairy milk (80 mL)
3 cloves garlic, chopped
1 ½ tablespoons nutritional yeast
1 ½ tablespoons lemon juice
½ teaspoon pepper
1 teaspoon salt
¼ teaspoon paprika
fresh parsley, for serving
Nutrition Info
Calories 622
Fat 30g
Carbs 73g
Fiber 5g
Sugar 5g
Protein 15g
How to Make It
1. Step
Preheat oven to 375°F (190°C).
2. Step
Cook pasta according to package instructions.
3. Step
Toss shiitake mushrooms, oil, smoked paprika, salt, and pepper in a medium bowl.
4. Step
Arrange mixture on parchment paper-lined baking sheet and bake for 7 minutes. Flip the mushrooms and continue baking for 7-8 minutes, or until mushrooms are crispy and brown.
5. Step
Cool mushroom slices on baking sheet.
6. Step
For the sauce, combine cashews, olive oil, garlic cloves, nutritional yeast, milk, lemon juice, pepper, salt, and paprika in a blender or food processor. Blend until smooth and creamy.
7. Step
Drain water from pasta and return pasta to pot.
8. Step
Add the sauce and stir until pasta is well-coated.
