Creamy Miso Mushroom Pasta
Ingredients
- 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.)
Instructions
- 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.
- 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.
- In a small bowl, whisk miso paste and plant butter together until it is smooth and fluffy.
- 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.
