MISO MUSHROOM PASTA

 

INGREDIENTS

2 TBSP nutritional yeast

Juice of 1 lemon

1 CUP soy milk

1 TSP salt

1 500g packet of spaghetti or fettuccine

6 TBSP white miso paste

6 TBSP dairy-free butter

1 TBSP olive oil

1 brown onion, sliced

2 TBSP minced garlic

600g mushrooms, sliced

1 TBSP Chinese cooking wine

100g spinach

CHILLI PARMESAN CRUMB

1/3 CUP raw cashews

2 TBSP hemp seeds

1 TSP chilli flakes

1 TSP white sesame seeds

1 TBSP nutritional yeast

2 TSP olive oil

1 TSP salt

Side of chargrilled greens

 

INSTRUCTIONS

  1. In a food processor, blitz all chilli parmesan crumb ingredients until it’s a ‘parmesan-like’ consistency

  2. In a small bowl, whisk nutritional yeast, soy milk, lemon juice and salt. Set aside.

  3. In a small saucepan on a low heat, add miso paste and butter to melt butter. Whisk to combine and set aside.

  4. In a large pot of boiling water, add 1 TSP of salt and pasta. Cook until al dente.

  5. In a large pan or skillet on a medium-high heat, add olive oil and onion. Cook until onions start to soften and become translucent.

  6. Add the sliced mushrooms and garlic to the pan and stir combine. Cook for 4-5 mins stirring occasionally.

  7. After 4-5mins, add Chinese cooking wine and stir. Cook until most of the liquid in the pan is absorbed.

  8. Add miso and butter mixture and stir to coat mushrooms. Let cook for 1min.

  9. Add the soy milk mixture and spinach to the pan and cook until sauce has thickened and spinach has wilted.

  10. Add pasta water or water to loosen up the sauce, and salt and pepper to taste.