Wild Mushroom & Bok Choy Pasta
Tomorrow morning the alarm clock goes off extra early because it’s a big harvest day for our CSA members. CSA delivery day is a solid 12 hour day (although 2 of those hours are spent drinking beer with our CSA members!) but still….it’s always a mental battle to get ready for our longest day of the week. Thankfully, tonight we enjoyed this simple and comforting pasta dish that we are including as a “recipe of the week” for our CSA members. Bok choy is still one of the veggies that members email us about wondering what else they can do with it aside from steaming or simply stir frying. And while my absolute favorite bok choy recipe of all time is THIS SALAD I’m always up for sharing tasty ways to enjoy this hearty Asian green.
This pasta dish highlights locally harvested chanterelle mushrooms (thanks Collin!) but if you can’t get your hands on this seasonal gem you can substitute with a mixture of any mushrooms you have access to. This pasta is made extra indulgent because it’s tossed in a creamy cashew-miso sauce that is out of this world good. Seriously, Taylor and I were licking our bowls clean and drizzling extra sauce on our plates because we couldn’t get enough. It’s simple to prepare and versatile to boot. Try adding it to rice bowls, roasted veggies, tofu or drizzled on beef tacos (that’s our next plan for this sauce!) The possibilities are endless. We also topped our pasta with a few generous pinches of Gomasio (a common Japanese condiment consisting of toasted sesame seeds and sea salt) It’s quickly becoming a favorite ingredient in our house and is great sprinkled on avocado toast, sprinkled on hummus, or in this case, topped on pasta. You can easily make your own but it’s also sold in grocery stores in the Asian foods section.
I hope you all enjoy this simple weeknight dinner as much as we do. Pour a glass of wine, hang out in your kitchen and get cooking!
Cheers from Tumbleweed Farm.
Wild Mushroom & Bok Choy Pasta
Prep Time: 15 minutes Cook Time: 30 minutes Serves: 4Cashew Miso Sauce
- 1 cup raw cashews, soaked in warm water for 30 minutes
- 1 tablespoon nutritional yeast
- 1 1/2 tablespoons rice vinegar
- 1 teaspoon lemon juice
- 1 tablespoon white miso paste
- 1 clove of garlic, minced
- tiny pinch of salt (optional)
- 3/4 cup water
- 1 large head of bok choy, about 1 1/2 pounds
- 2 tablespoons olive oil
- 2 cloves of garlic, minced
- 3/4 pound chanterelle mushrooms, diced
- 3 tablespoons rice wine vinegar
- salt and pepper
- 10 ounces pasta
- 1-2 tablespoons Gomasio(optional)
- 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.
- 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.
- 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.
- 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.
- 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 *Taste test as you go