Creamy Garlic Miso Noodles

These Creamy Garlic Miso Noodles are so comforting, they have just become a new favorite and will definitely be on our weekly rotation

📝 Ingredients

• 1 medium yellow onion (about 2 cups)
• 1 cup low sodium vegetable broth
• 3-4 teaspoons minced garlic
• 1/2 cup raw cashews
• 1/2 cup water
• 1 heaping tablespoon white miso
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon black pepper
• pinch of salt
• 12 oz brown rice spaghetti
• 16 oz baby bella mushrooms
• 1 tablespoon low sodium soy sauce
• chopped green onions and toasted sesame seeds for garnish

👨‍🍳 Instructions

1. 1Clean and slice mushrooms, set aside.
2. 2Dice onion and add to saucepan with 1 cup veggie broth
3. 3Cook until liquid has almost evaporated, then stir in garlic
4. 4After 30 seconds, add the onions & garlic to your blender
5. 5Also add the cashews, water, spices, and miso to the blender
6. 6BUT DON'T BLEND YET. Set aside for now.
7. 7Prepare pasta according to package directions
8. 8Do not drain yet but remove 1/2 cup pasta water and add to blender
9. 9Now you can blend the sauce until it's smooth and creamy
10. 10Add mushrooms to a large saute pan along with the soy sauce
11. 11Cook until their liquid has been released and mostly evaporated
12. 12Drain pasta and add it to your mushrooms
13. 13Add cream sauce and stir to mix well ensuring everything is coated
14. 14Simmer for a minute or two until sauce thickens
15. 15Garnish with chopped green onions and/or toasted sesame seeds if desired