Miso Butter Pasta
Ingredients
The pasta
-
8
ounces
spaghetti
-
1
cup
pasta water
-
1
¼
cup vegan parmesan
-
2
tablespoons
fresh parsley
The sauce
-
1
tablespoon
avocado oil
-
1
tablespoon
vegan butter
-
5
ounces
shiitake mushrooms
-
4
cloves
garlic
-
3
tablespoons
white miso
-
sea salt and black pepper
to taste
Instructions
- Cook the spaghetti according to the package instructions and reserve a cup of pasta water before draining.
- In a large skillet, heat the avocado oil and vegan butter over medium-high heat.
- Add the shiitake mushrooms and sauté until golden, about 5 to 8 minutes, then season with salt and pepper and set aside.
- Reduce the heat to medium-low and let the skillet cool for 3 minutes.
- Add minced garlic to the skillet and sauté for about 1 minute.
- Whisk in the miso and reserved pasta water until the miso is dissolved.
- Stir in the vegan parmesan until combined.
- Add the cooked pasta, mushrooms, and parsley to the skillet, tossing to coat.
- Adjust seasoning as desired and serve.
Nutrition Facts (estimated)
Servings
4 servings
Calories
325
Total fat
9g
Total carbohydrates
51g
Total protein
10g
Sodium
581mg
Cholesterol
0mg
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