Creamy Vegan Mushroom and Miso Pasta
This pasta recipe is a burst of flavour and is really easy to prepare! The super-creaminess of this vegan pasta is achieved by blending soy cream and miso. You’ll love this recipe from the very first bite! You have to try it at all costs! (I know I say that about all my recipes, but it’s true!!!!!)
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- Preparation time: 20 minutes
- Cooking time: 15 minutes
- Servings: 4
Ingredients
Creamy vegan pasta
- 3 tablespoons (45 ml) white miso
- 2 tablespoons (30 ml) lime juice
- 1 tablespoon (15 ml) maple syrup
- 3 tablespoons (45 ml) olive oil
- 1 cup (250 ml) finely chopped French shallots
- 8 cups (2 L) mushrooms of your choice
- 2 garlic cloves, minced
- 1/2 teaspoon (2.5 ml) salt
- 1/2 teaspoon (2.5 ml) hot pepper flakes
- 400 g spaghetti
- 1 cup (375 ml) cooking water
- 1 cup (250 ml) Belsoy dairy-free cream
- Pepper, to taste (I recommend a lot!!)
Toppings
- 1/3 cup (80 ml) coarsely chopped toasted almonds
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Preparation
Creamy vegan pasta
- In a small bowl, combine miso, lime juice and maple syrup. Reserve.
- In a nonstick skillet, heat olive oil over medium-high heat and cook shallots for 4 minutes, stirring often. Add mushrooms, garlic, salt and hot pepper flakes and cook for a further 8 minutes, stirring often.
- In a large pot of boiling salted water, cook pasta according to package instructions. Before draining pasta, remove 1 cup (250 ml) of cooking water. Drain pasta.
- Add the miso mixture to the pan, along with the cooking water, salt and plenty of pepper, and stir gently. Add pasta and stir gently, cooking for a further 2 minutes over medium heat. Serve with toasted almonds.
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