This basic, garlicky vegetable pasta dish is enhanced with a delicious, yet subtle smoothness from cashew butter.
To prepare pasta:
2 teaspoons canola oil 14 cup shallots finely chopped
1 tablespoon of minced garlic
1 ml white wine vinegar
1/2 cup vegetable stock
1 teaspoon almond butter
1 teaspoon dietary yeast
4 cups cooked pasta, such as campanelle, per package directions
2 cups of cleaned and sliced cremini mushrooms 3 tablespoons of canola oil 3 cups of halved Brussels sprouts
For serving: chives finely chopped
Flakes of Watercress Sea salt
How to prepare:
To prepare the pasta, heat oil in a pot over medium heat. Add shallots and garlic and cook without browning until tender. Add vinegar and simmer for around ten minutes. Several times, whisk in broth, cashew butter, and nutritional yeast. Add spaghetti and continue stirring until everything is evenly distributed. Lower heat and simmer until the liquid has decreased and evaporated.
For the vegetables, heat 2 tablespoons of oil in a sauté pan over high heat. Add mushrooms while continuously stirring. For approximately 10 minutes, sauté until browned. Stir mushrooms into spaghetti in the saucepan.
Add remaining 1 tablespoon oil to sauté pan. Add Brussels sprouts and cook until browned on the cut side. Lower heat, flip sprouts, and cook for a further 10 minutes, stirring periodically, until leaves are crisp and sprouts are tender in the center. Put on a rack so extra oil may drain away.
Place a liberal portion of pasta, mushrooms, and Brussels sprouts on each serving plate. Garnish with chives, watercress, and a thin dusting of flaky salt.