Cashew e Pepe e Funghi

Name: Cashew e Pepe e Funghi
Yield: Serves 4 to 6
Ingredients: ½ cup roasted, cashews; ¼ cup, nutritional yeast; 2 tablespoons, white miso; ½ teaspoon, table salt, plus salt for cooking pasta; ¼ cup, extra-virgin olive oil; 6 ounces, oyster mushrooms, trimmed and chopped; 5 , garlic cloves, sliced thin; 1 teaspoon, coarsely ground pepper; 1 pound, spaghetti; 2 tablespoons, chopped fresh parsley; 1 teaspoon, lemon juice

6 comments

Tasters loved this oh-so-creamy vegan dish.

A cookbook recipe exclusively for All-Access members from The Complete Plant-Based Cookbook

SERVES4 to 6

A cookbook recipe exclusively for All-Access members from The Complete Plant-Based Cookbook

WHY THIS RECIPE WORKS

We had hoped to develop a vegan version of either pasta carbonara or pasta cacio e pepe, but as it turned out, tasters loved this oh-so-creamy dish that includes the best hallmarks of both of these Italian favorites. Having done lots of wor...

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