Cashew Herb Pasta with Rosemary

Instructions

1. Soak the Cashews

   1 min hands-on240 min waiting

   • Place cashews in a bowl and cover with cold water.
   • Soak for at least 4 hours or overnight.

2. Prepare Breadcrumb Topping

   6 min hands-on

   • Finely chop dried rosemary.
   • Pulse breadcrumbs in a food processor until fine.
   • Heat half of the olive oil in a frying pan over medium heat.
   • Add breadcrumbs and rosemary, toasting until golden brown, about 3-4 minutes.
   • Transfer to a plate and set aside.

3. Make the Cashew Sauce

   2 min hands-on

   • Drain soaked cashews and transfer to a blender.
   • Add water, white wine, miso paste, and vegetable broth powder.
   • Blend until smooth and creamy, then set aside.

4. Prepare the Vegetables

   5 min hands-on

   • Thinly slice mushrooms.
   • Remove kale stems and chop leaves.
   • Mince garlic.

5. Cook the Pasta

   4 min hands-on9 min waiting

   • Bring a large pot of salted water to a boil.
   • Cook pasta until al dente, about 8-10 minutes.
   • Reserve some pasta cooking water before draining.

6. Sauté the Mushrooms

   2 min hands-on6 min waiting

   • Heat remaining olive oil in a large sauté pan over high heat.
   • Add mushrooms and a pinch of salt, cooking until golden, about 5-7 minutes.

7. Add Kale and Garlic

   1 min hands-on3 min waiting

   • Lower heat to medium and add chopped kale.
   • Cook until slightly wilted, about 1-2 minutes.
   • Add minced garlic and thyme, stirring until fragrant, about 1 minute.

8. Combine Sauce and Pasta

   3 min hands-on1 min waiting

   • Reduce heat to low and pour cashew sauce into the pan.
   • Add cooked pasta and some reserved pasta water.
   • Stir until pasta is coated in sauce, adjusting consistency as needed.

9. Add Lemon Zest and Juice

   2 min hands-on

   • Grate lemon zest into the pan and squeeze in lemon juice.
   • Stir and adjust seasoning with salt and pepper.

10. Plate and Serve

    2 min hands-on

    • Divide pasta among plates.
    • Sprinkle with crispy rosemary breadcrumbs and serve immediately.
    • Cooking tips:
    • Soaking the cashews thoroughly is essential for achieving a smooth, creamy sauce.
    • For extra flavor, deglaze the mushroom pan with a splash of white wine before adding the kale.
    • Adjust the sauce consistency gradually with the reserved pasta water to avoid making it too runny.
    • Toast the breadcrumbs just before serving to keep them crispy.