Fettuccini Alfredo
with Mushroom Medley and Parmesan
Most of us are familiar with four tastes: Sweet, sour, salty, and bitter. But umami, the fifth taste, is savory- and is sometimes be described as “earthy.” Our cream sauce is made of cashews and miso paste, which is packed with umami flavors. All served over whole wheat fettuccini for a hearty, flavorful meal.
INGREDIENTS
- ⅓ cup cashews
- 6 oz mushrooms
- Fresh parsley
- 1 shallot
- 1 garlic clove
- 2 tsp white miso paste
- 1 tsp oyster mushroom powder
- 1 lemon
- 6 oz whole wheat fettuccini
- 2 tbsp vegan parmesan
- 1 tbsp olive oil*
- Salt and pepper*
- *Not included
INSTRUCTIONS
Rinse and dry the produce. Place a large pot of salted water on to boil. Place the cashews in a small bowl and add ½ cup hot tap water. Let nuts soak for at least 10 minutes.
Wipe the mushrooms clean with a damp towel. Thinly slice the caps and the stems. Chop the parsley leaves. Peel and thinly slice the shallot.
Peel 1 clove garlic. Add the cashews and their soaking water to a blender. Add the white miso paste, oyster mushroom powder, garlic, and just 1 tbsp lemon juice. Blend alfredo sauce on high until smooth. Season with salt and pepper.
Place a large nonstick skillet over medium-high heat with 1 tbsp olive oil. Add the sliced mushrooms and cook until softened and browned, about 4 to 6 minutes. Add the shallots, reduce heat to medium-low, and cook, stirring often, for an additional 2 minutes.
Add the fettuccine to the boiling water, stir, and cook until al dente; about 6 to 8 minutes. Reserve a ½ cup of cooking water and drain pasta. Add the fettuccine to the skillet along with the alfredo sauce, reserved cooking water, and a pinch of salt and pepper. Reduce heat to low and simmer pasta, tossing occasionally, until sauce has thickened and pasta is well coated, about 2 to 3 minutes.
Stir the chopped parsley and just half of the vegan parmesan into the pasta. Divide fettuccini alfredo between large plates or bowls and top with remaining vegan parmesan. Manja!