Creamy Miso Mushroom Pasta | INCREDIBLE Vegan Pasta In 25 Minutes

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds umami flavor.

In a mixing bowl, combine 3 tablespoons miso paste with 1 cup warm water. Mix well until the miso dissolves. Set aside.

Set a large pot over medium heat. Add 2 tablespoons olive oil.

Once oil is hot, add 3 chopped garlic cloves and 1 sliced onion. Stir-saute for 1-2 minutes, or until the onion's translucent.

Add 14 oz. sliced mushrooms, a pinch of salt and pepper, and cook for about 10 minutes, or until much of the liquid is released and evaporated, and the mushrooms turn dark.

While mushrooms are cooking, prepare 9 oz. spaghetti in a large saucepan using package instructions, until al dente.

Once the mushrooms are done, add 1 tablespoon flour and mix well for about 1 minute, until it absorbs all the water in the pot.

Add 2 cups soy milk, 1/2 teaspoon salt, 1/2 teaspoon pepper, and 2 tablespoons nutritional yeast. Stir well and make sure there aren't any lumps. Bring it to a boil.

Once boiling, lower the heat and add the cooked spaghetti. Gently fold and mix – allowing the spaghetti to be nicely coated with the sauce.

Turn off the heat and add the prepared miso water and 1 cup freshly sliced green onions.

Give everything a gentle mix. Creamy miso mushroom pasta is ready!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens