Dairy-Free Mushroom Cream Pasta | Ana Arwa | Intuitive Eating Health Coach

Ingredients

• 1 cup (140g) raw cashews, soaked for 3 hours
• 2 tablespoons avocado or olive oil
• 1/2 cup (65g) diced onion
• 3 garlic cloves, minced
• 250g button or shiitake mushrooms, quartered (if small just slice in half)
• 1/2 teaspoon salt (use slightly more if not using the miso)
• 1/2 teaspoon black pepper
• 1 tablespoon finely chopped fresh rosemary
• 2 tablespoons light miso (optional)
• 2 cups (200g) gluten-free pasta
• 2 cups (80g) tightly packed fresh spinach, roughly chopped if leaves are large