16 oz cavatappi pasta
16 oz shiitake mushrooms, de-stemmed and sliced
1/2 cup chopped scallions
juice of 1 lemon (+/- to taste)
3 c. spinach, sliced in ribbons
1/4 c. dry white wine
Miso Cashew Lemon Cream Sauce:
1 c. raw cashews*
1 1/2 cups water
2 T miso paste
2 garlic cloves
2 T fresh lemon juice
1/2 tsp salt
Blend all ingredients for cream sauce in food processor or blender until creamy. Set aside.
Cook pasta according to directions. Reserve 1 cup of pasta water before draining.
While your pasta cooks, sauté the shiitake mushrooms in the white wine, stirring occasionally, 2-3 minutes.
Add scallions and continue to cook until mushrooms are tender and browned.
Add desired lemon juice and the spinach. Cook until spinach is slightly wilted.
Add pasta to mushroom/spinach mixture and toss. Add the cream sauce and toss again. Season with more salt, pepper, and/or lemon juice, as desired. If sauce is too clumpy, stir in some of the reserved pasta water, as needed.
* Soak cashews a few hours or overnight unless you have a high powered food processor.