- Organic, gluten-free fettuccine noodles, cooked
- 1 1/2 cups organic cashews, soaked at least 3-4 hours or overnight
- 2 scoop Boku Super Shrooms Powder
- 4 tbsp organic lemon juice
- 2 count garlic cloves
- 2 tbsp chickpea miso paste
- 1 cup filtered water
- 3 tbsp organic extra virgin olive oil
- 1 tsp Dijon mustard
- salt and pepper
- 2 cups steamed broccoli, for serving
- lemon, for serving
- red pepper flakes, for serving
- Drain and rinse the cashews. Add the cashews, Boku Super Shrooms, lemon juice, garlic, miso paste, olive oil, mustard, salt, pepper, and water into a food processor or high-speed blender, and blend for at least a minute.
- Add mixture to a saucepan. Over medium heat, warm until just starting to bubble.
- Pour sauce over drained, cooked pasta and toss to coat evenly. Serve with steamed broccoli, red pepper flakes, and lemon slices.