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Creamy Miso Mushroom Pasta

recipe image Creamy Miso Mushroom Pasta


  • 225g spaghetti
  • 170g assorted mushrooms, trimmed and cut into bite-size pieces
  • 1/2 cup vegan spread
  • 1 teaspoon red wine vinegar
  • 1 tablespoon white miso paste
  • 5 garlic cloves
  • 1/2 cup Flora Thickened Plant Cream
  • 1 spring onion, thinly sliced
  • salt and black pepper, to taste

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Cook pasta in a large saucepan of boiling salted water until al dente, or according to the instructions on the packet. Drain pasta and set aside.
  2. Melt half of the vegan spread in a large frying pan set over high heat. Sauté the mushrooms until browned, about 3-5 minutes. Do not overcrowd the mushrooms. If necessary, cook in 2 batches. Pour in red wine vinegar and toss with mushrooms. Set aside.
  3. In a small bowl, whisk miso paste and plant butter together until it is smooth and fluffy.
  4. Melt the remaining vegan spread in a frying pan and sauté minced garlic just until fragrant. Return mushrooms to the pan and add miso-plant butter mixture and Flora Thickened Plant Cream. Bring the sauce to a boil while gently stirring. Add cooked pasta to the pan and toss with sauce. Stir until pasta is well coated. Cook for 1-2 more minutes. Taste and add salt and pepper, if desired. Top with sliced spring onions.