Miso mushroom pasta
A sumptuous vegan supper made with hearty chestnut mushrooms in a creamy miso sauce and served alongside wholewheat spaghetti. Simple to make and a pleasure to eat.
Servings: 4
Ingredients
- 1 tablespoon dairy free margarine
- 1 tablespoon olive oil
- 1/2 onion diced
- 2 large garlic cloves finely chopped
- 400 g chestnut mushrooms sliced
- 300 mls oat milk
- 3 teaspoons red miso paste
- Generous pinch of cayenne pepper
- 2 tablespoons pasta water
- 300 g wholewheat spaghetti
- Pepper to season
Instructions
- Bring a large saucepan of well salted water to the boil. Add the wholewheat spaghetti and cook for 13-15 minutes until al dente.
- Heat the olive oil and margarine in a large saucepan over a moderate heat.
- Add the chopped onion and sauté until softened, approximately 4-5 minutes. Scrape in the garlic and sauté for a further minute.
- Add in the mushrooms and reserved pasta water and cook for 5 minutes.
- Pour in the the oat milk, add the miso paste and a generous pinch of cayenne and black pepper. Stir through ensuring the miso fully melts into the sauce. Simmer for around 3 minutes, until the sauce has slightly thickened.
- Add the drained spaghetti and combine until the mushrooms, pasta and sauce are all intertwined.