Step 1
Prepare the sauce by draining the soaked cashews. Place the drained cashews along with the remainder of the sauce ingredients into a high speed blender. Whirl away on the highest setting until completely smooth and creamy. Taste test and adjust seasonings as needed. If the sauce seems too thick wait until after the pasta is done cooking and add reserved pasta water to thin the sauce as necessary.

Step 2
Trim the base of the bok choy and separate outer leaves from the stalk. Rinse and thoroughly dry the leaves. Slice the stems into 1/4 inch thick pieces. Stack the greens together and slice them in half lengthwise.

Step 3
Bring a large pot of lightly salted water to a boil. Once boiling add the pasta and cook until al dente. Drain, reserving 1 cup of the cooking liquid.

Step 4
Heat the oil in a large, heavy bottom skillet over medium-high heat. Add the garlic, bok choy stems and mushrooms. Cook, stirring occasionally, for about 3 minutes. Add the rice vinegar, salt and pepper. Continue to cook for about 1 minute longer. Add the bok choy leaves and toss until the leaves begin to wilt and turn bright green, about 2 minutes.

Step 5
Add the cooked pasta to the veggies and stir in the cashew-miso sauce, adding reserved pasta water to thin as necessary.

Notes

• Use this recipe as a guide
• Adjust measurements and ingredients as necessary
• Cooking times will vary from kitchen to kitchen

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram.

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.