Vegan French Onion Skillet Pasta

Ingredients

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  2 cloves, minced or 6g

• Thyme

  Spices, dried

  ½ tsp, leaves or 0.5g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

• Balsamic vinegar

  1 ½ tbsp or 24g

• Mushrooms

  White, raw

  1 ½ cup, pieces or slices or 105g

• Cashew nuts

  Nuts, raw

  ½ cup or 69g

• Vegetable Broth

  From bouillons. Low sodium

  1 cup or 240g

• Lemon juice

  Raw

  2 tsp or 10g

• Italian Seasoning

  Shoppers Value

  1 tsp or 4g

• Miso

  1 tsp or 6g

• Spinach

  Raw

  2 cup or 60g

• Butter, Plant Milk, Salted, European Style

  Miyoko's Creamery

  2 tbsp or 28g

• Nutritional Yeast

  Vegan - Whole Foods Market

  2 tbsp or 15g

• Whole wheat pasta

  Dry

  4 oz or 113g

• Water

  Plain, clean water

  2 cup or 473g

Directions

1. Soak cashews in hot water for at least 20 minutes. Meanwhile, wash and thinly slice onions, mince garlic, and slice mushrooms. Set aside.
2. Heat a large skillet over medium heat. Add vegan butter and onions, cooking for about 8 minutes until onions are translucent.
3. Add garlic, thyme, and a pinch of salt and pepper, cooking until onions are golden. Stir in balsamic vinegar and cook until onions caramelize. Remove ¾ of the onion mixture for garnish.
4. Add mushrooms to the skillet and cook for 1-2 minutes. Blend soaked cashews, vegetable broth, lemon juice, nutritional yeast, Italian seasoning, miso, and a pinch of salt and pepper until smooth. Pour this sauce into the skillet.
5. Add pasta and 2 cups of water to the skillet, ensuring pasta is submerged. Cover and cook for 10-15 minutes, stirring occasionally, until pasta is done. Adjust salt and pepper to taste.
6. Mix in spinach, remove from heat, and cover. Let sit for 3 minutes to wilt spinach. Garnish with reserved caramelized onion mixture before serving.