Creamy Shiitake and Spinach Pasta


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.