Creamy Vegan Mushroom and Miso Pasta

Name: Creamy Vegan Mushroom and Miso Pasta
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Québécoise
Ingredients: 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!!); 1/3 cup (80 ml) coarsely chopped toasted almonds

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!!!!!)

Servings: 4
Preparation time: 20 minutes
Cooking time: 15 minutes

See the recipe

Frequently asked questions

Sambal oelek is a chili paste from Southeast Asia made primarily from chili peppers, vinegar, and salt. Unlike other sauces, sambal oelek is quite simple, allowing the taste of the chili pepper to really shine through.

Yes, but miso adds a unique umami flavor. You can replace it with more soy sauce, but it won’t taste as complex.

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.