"Cashew e Pepe"

Our spin on a classic pasta dish, this exotic list of ingredients comes together to form a perfectly creamy vegan Cacio e Pepe.

Ingredients

• 2 cups (480 ml) vegetable stock
• 1 cup (130 g) roasted cashews
• 1 garlic clove, peeled
• 2 Tablespoons (10 g) white onion, peeled, sliced
• 3 Tablespoons (24 g) nutritional yeast
• 2 Tablespoons (20 g) white miso paste
• 1 lb (454 g) whole wheat pasta, cooked
• 1 bunch (15 g) fresh parsley leaves, chopped finely
• ¾ lb (340 g) mushrooms
• ½ lemon, juiced
• 1 teaspoon ground black pepper

Directions

1. Place the stock, cashews, garlic clove, onion, nutritional yeast, and miso paste into the Vitamix container and secure the lid.
2. Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 7 minutes 30 seconds.
3. In a large bowl, combine the cooked pasta and mushrooms, parsley, lemon juice, black pepper, and blended sauce. Stir well to incorporate, and serve after a moment or two when sauce begins to thicken.

Notes

There are so many star ingredients in this dish when it comes to nutrition. Cashews and whole wheat pasta add a surprising punch of protein and fiber. Miso and nutritional yeast are both fermented foods and probiotics that support gut health. Miso and nutritional yeast add a fermented flavor that replace the flavor of traditional cheese. Whole, unsoaked cashews bring creaminess to the dish, working well with the flavors of onion and garlic and coming together with mushrooms to provide a great plant-based protein boost.

Nutrition

1 serving (255g)

• Calories: 280

• Total Fat: 12g

• Total Carbohydrate: 38g

  • Dietary Fiber: 7g
  • Sugars: 4g

• Protein: 12g

• Cholesterol: 442.51mg

• Sodium: 290mg