Creamy Cashew Butter Noodles with Sweet Potato, Shiitake Mushrooms, Garlic, and White Miso

(Serves 2)

Ingredients:

• 120g noodles (your choice of type)
• 1 small sweet potato, peeled and cubed
• 100g shiitake mushrooms, sliced
• 1/4 cup cashew butter
• 2 tablespoons fresh coriander, chopped
• 2 cloves garlic, minced
• 1/2 tablespoon white miso paste
• 1/2 tablespoon olive oil
• Salt and pepper to taste
• Water for boiling noodles

Instructions:

1. Cook the Noodles:

   • Bring a pot of water to a boil.
   • Cook the noodles according to the package instructions until al dente.
   • Drain and set aside.

2. Roast the Sweet Potato and Shiitake Mushrooms:

   • Preheat your oven to 200°C (400°F).
   • On a baking tray, toss the sweet potato cubes with olive oil, minced garlic, salt, and pepper.
   • Roast in the oven for about 15-20 minutes or until tender and slightly golden.
   • In a separate baking tray, toss the sliced shiitake mushrooms with olive oil, salt, and pepper.
   • Roast in the oven for about 10-15 minutes or until they are crispy around the edges.

3. Prepare the Creamy Cashew Butter Sauce:

   • In a small saucepan, combine the cashew butter, minced garlic, white miso paste, and a bit of water.
   • Heat over low heat, stirring continuously until the sauce is smooth and well combined.
   • Season with salt and pepper to taste.

4. Assemble the Dish:

   • In a large mixing bowl, toss the cooked noodles with the creamy cashew butter sauce until well coated.
   • Add the roasted sweet potato cubes and shiitake mushrooms to the noodles.
   • Gently toss to combine.
   • Serve the creamy cashew butter noodles topped with fresh coriander.