Mushroom Stroganoff with Creamy Miso Pasta

Name: Mushroom Stroganoff with Creamy Miso Pasta
Total time: 30
Yield: 6
Ingredients: 10 ounces GG Fettucine Pasta Semol-Dry-3/8"Crcl QK; 1 cup cashews; 2 ¾ cups water, divided; 2 tablespoons olive oil; 1 pound portobello mushrooms, quartered; 1 medium onion, chopped; 2 cloves garlic, minced; 3 tablespoons all-purpose flour; 2 tablespoons Miso Paste-Mellow White MO; 2 teaspoons Dijon mustard; salt to taste

Recipe by thedailygourmet from allrecipes.com

Dinner 30 Mins.

Ingredients

6 servings

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10 ounces GG Fettucine Pasta Semol-Dry-3/8"Crcl QK
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1 cup cashews
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2 ¾ cups water, divided
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2 tablespoons olive oil
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1 pound portobello mushrooms, quartered
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1 medium onion, chopped

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2 cloves garlic, minced
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3 tablespoons all-purpose flour
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2 tablespoons Miso Paste-Mellow White MO
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2 teaspoons Dijon mustard
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salt to taste

Instructions

Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, 8 to 10 minutes.
Meanwhile, combine cashews and 3/4 cup water in a Vitamix® blender. Blend on high until smooth, about 2 minutes; set aside.
Heat olive oil in a large skillet over high heat until shimmering. Add mushrooms and onion and reduce heat to medium-high. Cook until vegetables have softened, about 5 minutes. Stir in garlic and cook for 1 more minute.
Mix flour and remaining 2 cups water until flour has dissolved and no lumps remain. Gradually pour water mixture into the skillet. Stir in miso paste and Dijon mustard; bring to a boil. Lower heat and simmer until sauce thickens slightly, 4 to 5 minutes. Add cashew sauce.
Drain pasta and stir into the mushroom sauce. Cook until heated through, 1 to 2 minutes. Taste and season with salt if needed. Serve immediately.