Creamy Vegan Pasta with Mushrooms & Miso
Ingredients
The pasta
-
¾
lb
short pasta of choice
-
½
cup
flat leaf parsley leaves, chopped
The sauce
-
1 ½
lbs
cremini mushrooms
-
3
tablespoons
olive oil
-
1
large
shallot, fine dice (about ¾ cup diced shallot)
-
2
teaspoons
fresh thyme leaves, minced
-
3
cloves
garlic, minced
-
1
teaspoon
sherry vinegar
-
1
teaspoon
Tamari
-
1 ½
tablespoons
light miso
-
1
cup
unsweetened non-dairy creamer
Seasoning
-
to taste
sea salt and ground black pepper
Instructions
- Finely chop the mushrooms using a food processor or a knife.
- Heat olive oil in a large skillet over medium heat and sauté shallots, thyme, and garlic until soft.
- Add the chopped mushrooms and season with pepper. Cook until they release liquid, then lower the heat and continue cooking until they darken and become paste-like.
- Add sherry vinegar and Tamari to the mushroom mixture and cook until the liquid evaporates. Season with salt.
- Dissolve miso in hot water and add it to the skillet along with the non-dairy creamer. Stir to combine and keep warm.
- Cook the pasta according to package directions and reserve some pasta cooking water.
- Combine the drained pasta with the sauce, adding reserved pasta water as needed for desired consistency.
- Stir in chopped parsley and adjust seasoning if necessary.
- Serve the pasta hot.
Nutrition Facts (estimated)
Servings
3-4
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
8g
Sodium
500mg
Cholesterol
0mg
You might also like