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

• Soup, Swanson, vegetable broth

  1 cup or 220g

• 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 thinly slice mushrooms. Set aside.
2. Heat a large, deep skillet over medium heat. Add vegan butter and onions, cooking for about 8 minutes until onions are translucent.
3. Incorporate garlic, thyme, and a dash of salt and pepper, cooking until onions are golden. Add balsamic vinegar, cooking until onions begin to caramelize. Remove ¾ of the onion mixture for garnish.
4. Add mushrooms to the skillet, cooking for 1-2 minutes. Blend cashews, vegetable broth, lemon juice, nutritional yeast, Italian seasoning, miso, and a dash of salt and pepper until smooth. Add this white sauce to 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.

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