- Serves: 4-6 servings
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- 1 lb. Crimini Mushrooms, cleaned & sliced
- 2 bunches Mustard Greens
- 6 Garlic Cloves, finely minced
- 1/2 c. Italian Parsley, finely chopped
- 1 lb. Spaghetti Pasta
- 1/2 c. Raw Cashews, soaked in warm water for at least 10 minutes
- 1 tsp. Dijon Mustard
- 2 tbsp. Nutritional Yeast
- 1/4 tsp. Nutmeg
- 2 tbsp.+1/4 c. Olive Oil
- Vegan Parmesan (for serving)
- Salt & Black Pepper, to taste
To make sauce, drain soaked cashews and add to a blender or food processor with dijon mustard, nutritional yeast, nutmeg, and about 1/2 cup cold water. Blend until thick and creamy, adding more water for a thinner sauce if desired. Season to taste with salt and black pepper, then set aside until needed.
Cook pasta according to package directions in salted water with 1/4 cup olive oil. While pasta is cooking, heat remaining olive oil in a large sauté pan on medium until hot; add mushrooms to pan, and salt lightly to release liquid. When mushrooms are softened slightly, add garlic and continue sautéing. Add mustard greens in batches, allowing greens to wilt before adding more. When all greens are wilted, stir in prepared sauce and parsley, then season to taste with salt and pepper.
When pasta is al dente, stir into sauce mixture to finish. Season with additional salt and pepper to taste, and finish with vegan parmesan.