Description
These Creamy Garlic Miso Noodles are so comforting, they have just become a new favorite and will definitely be on our weekly rotation
Ingredients
Scale
- 1 medium yellow onion (about 2 cups)
- 1 cup low sodium vegetable broth
- 3-4 teaspoons minced garlic
- 1/2 cup raw cashews
- 1/2 cup water
- 1 heaping tablespoon white miso
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
- pinch of salt
- 12 oz brown rice spaghetti
- 16 oz baby bella mushrooms
- 1 tablespoon low sodium soy sauce
- chopped green onions and toasted sesame seeds for garnish
Instructions
- Clean and slice mushrooms, set aside.
- Dice onion and add to saucepan with 1 cup veggie broth
- Cook until liquid has almost evaporated, then stir in garlic
- After 30 seconds, add the onions & garlic to your blender
- Also add the cashews, water, spices, and miso to the blender
- BUT DON'T BLEND YET. Set aside for now.
- Prepare pasta according to package directions
- Do not drain yet but remove 1/2 cup pasta water and add to blender
- Now you can blend the sauce until it's smooth and creamy
- Add mushrooms to a large saute pan along with the soy sauce
- Cook until their liquid has been released and mostly evaporated
- Drain pasta and add it to your mushrooms
- Add cream sauce and stir to mix well ensuring everything is coated
- Simmer for a minute or two until sauce thickens
- Garnish with chopped green onions and/or toasted sesame seeds if desired
Keywords: miso noodles