Creamy Miso Mushroom Pasta
The thickest pasta imaginable. Miso crammed with umami, fried mushrooms, and cashew cream fills the milk emptiness and makes it a savory delight
A handful of rosemary
100 ml wine
2 tablespoons of miso paste
1 teaspoon of powdered vegetable stock
250g chestnut mushrooms
150g Cavolo Nero
A handful of thyme
Put your cashews during a bowl and canopy with cold water. Let it soak for a minimum of 4 hours, preferably overnight.
Start by making your toppings with breadcrumbs. Finely chop your rosemary and blend your bread during a kitchen appliance .
Heat alittle skillet over medium heat. Add a touch vegetable oil and let it heat. Pour within the breadcrumbs and rosemary, then bake for a couple of minutes until they're crispy and golden. Set aside.
Drain your cashews from the water, then add them to the blender with 150 ml of water, wine , miso paste and broth powder. Stir until you get a really fine paste.
Prepare your vegetables. Sliced mushrooms, cavolo nero and garlic.
Cook the pasta in boiling salted water until hard , then drain. do not forget to order your pasta water.
Heat a touch vegetable oil during a large skillet over high heat. Add your mushrooms with a pinch of salt and sauté for five minutes until they're caramelized and have a deep flavor.
Add your cavolo nero and saute briefly until wilted. Pour within the garlic and thyme and cook for one minute.
Pour cashew sauce into a skillet and convey to a boil. Pour the cooked pasta with a touch pasta water and blend everything until your pasta is coated with silk sauce. you'll got to add more paste water for an ideal , shiny sauce.
Add your zest and juice and season with salt and pepper.
Serve it together with your little crunchy crumbs and enjoy!