Makes 6 servings.
- 8–12 oz vegan ribbon pasta
- 2 Tbsp olive oil
- 1 large brown onion, diced
- 16–24 oz crimini mushrooms, sliced
- 6 cloves garlic, minced
- 1 tsp dried thyme
- 1/2 cup white wine or apple cider
- 1 cup raw cashews, soaked and drained
- 2 cups vegetable stock
- 2 Tbsp tomato paste
- 2 Tbsp miso paste (optional)
- 2 tsp prepared yellow mustard
- 1/4 cup nutritional yeast (optional)
- salt and pepper to taste
Almond ricotta (to serve):
- 2 cups blanched sliced almonds
- 1/4 cup lemon juice
- 4 Tbsp refined coconut oil
- 2 Tbsp extra virgin olive oil
- 1 Tbsp light miso (shiro or chickpea)
- 2 cloves garlic, minced
- 1/2 tsp salt
- Prepare the noodles according to the package directions. Reserve a cup of the pasta water for thinning the sauce later, if desired. Drain, toss with a bit of oil to prevent sticking and keep warm until the sauce is ready.
- In a wide heavy-bottomed pan (cast iron is ideal), heat the olive oil over medium heat. Sauté the onions for 2 minutes, until softened. Add the mushrooms, stirring occasionally to prevent burning and for even cooking. Some browning should start to happen after about 5-8 minutes. Add the garlic and thyme, cooking for another 2 minutes. Deglaze the pan with the wine.
- In a high-speed food processor or blender, blend the cashews, vegetable stock, miso paste and tomato paste until smooth. Pour into the mushroom mixture. Lower the heat, and bring to a simmer taking care not to burn it. Whisk in the nutritional yeast, if using. If you’d like to thin the sauce, add some pasta water or soup stock a half cup at a time. Once ready to serve, whisk in the mustard. Season with salt and pepper, if desired.
- Combine the cooked, drained pasta with the sauce. Serve with almond ricotta and fresh parsley, if desired.
- In a small pot, cover the sliced almonds in water. Bring to a simmer over high heat, then reduce the heat to low and simmer for 5 minutes. Turn off the heat and let the almonds soak for 10 minutes.
- Drain the almonds and add them to a food processor. Pulse to break them up. Add the rest of the ingredients for the ricotta, then blend until almost smooth, scraping down the sides as you go. The almond mixture looks like extra thick ricotta. Place in an air-tight dish in the fridge until you need it. It will firm up more as it cools.