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1 cup diced carrots
1 cup diced onions
1 cup diced celery
2 teaspoons caraway seed
5 cups sliced mushrooms such as cremini, maitake and beech mushrooms
1 cup water
For the White Sauce:
16 ounces almond-based yogurt
2 tablespoons lemon juice
1/2 cup raw cashews
2 teaspoons chickpea miso
1 head roasted garlic
1/2 cup water
1/2 cup chopped fresh dill
1 teaspoon Dijon mustard
Water saute the carrots, onion, celery and caraway seed until vegetables begin to soften, about 10 minutes. Add the mushrooms and water and continue to saute on medium heat until mushrooms are soft and release their own liquid.
While the vegetables are cooking, cook the pasta according to package instructions and combine the sauce ingredients in a high-powered blender and blend until smooth.
Add sauce to the vegetable mixture and simmer until thickened, about 10 minutes. Stir in dill and Dijon mustard. Serve over bean pasta.
Note: To roast garlic, break the cloves apart, leaving the papery skins on. Bake at 350 degrees F for about 25 minutes until garlic is soft. When cool, remove the skins.
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Protein 33 g Carbohydrates 61 g Sugars 10 g Total Fat 10.1 g Saturated Fat 1.6 g Cholesterol 0 mg Sodium 165 mg Fiber 16.9 g Beta-Carotene 2190 ug Vitamin C 24 mg Calcium 327 mg Iron 7.2 mg Folate 60 ug Magnesium 95 mg Potassium 563 mg Zinc 8.5 mg Selenium 11.2 ug