The recipe is a KEEPER!
I used leftovers and modified them, so the ingredients in this recipe are approximate. I always encourage creativity.
Creamy Wild Mushroom and Spinach Pasta
1 cup oyster mushrooms
1 cup shiitake (or any wild mushroom variety)
1/2 orange or red bell pepper
1/2 cup broccoli
1 Tbsp nama shoyu
1 Tbsp lemon juice
- Clean and roughly chop the mushrooms, broccoli and bell pepper.
- In a large bowl, mix nama shoyu and lemon juice. Add mushrooms, pepper, and broccoli. Massage gently, and marinate up to 1 hour.
- Spoon veggies into a glass baking dish. Place on bottom of dehydrator at 110 degrees for 2 to 3 hours. (Stir a couple of times during the process). (This part is optional, but I like the way it softens the vegetables and condenses the flavor).
For the Cream Sauce - Part 1
1 1/2 cups zucchini
1/2 red or orange bell pepper
1/4 cup water (as needed for texture)
1 1/2 cups cashews
3 Tbsp light miso
1 small clove garlic, crushed
2 tsp lemon juice
1/2 medium onion, roughly chopped
2 - 3 Tbsp nutritional yeast (optional)
1/2 tsp sea salt, to taste
Blend all ingredients in a high-powered blender until smooth. Set aside.
For the Cream Sauce - Part 2
2 cups tightly-packed spinach
2 Tbsp olive oil
pinch of salt
Pulse spinach, olive oil and salt in a food processor for 10 to 20 seconds. Set aside.
Remove veggies from dehydrator, transfer to a large bowl, add blended zucchini mixture and spinach mixture. Add the following ingredients and mix by hand:
1/4 cup finely sliced spring onions
1/2 cup frozen peas, defrosted
1 cup diced tomatoes
1 Tbsp chopped basil
Mix well and serve over softened kelp or spiralized zucchini noodles. (I like them mixed together.)
*To soften kelp noodles, rinse well and soak in bowl of warm lemon water. Let sit as long as possible. The longer they sit, the more tender they get. (Trick: Try putting the bowl of soaking kelp into the dehydrator for an hour).