Miso Mushroom Pasta
You guys LOVED our recent Miso Mushroom Pie video so we've taken that amazing filling and added pasta and silken tofu to give you this Miso Mushroom Pasta! Great for an easy lunch or a fast dinner, we know you, and the whole family will want this on the menu every week.
Serves
Ingredients
For the Creamy Sauce
<item-todo-done>290g silken tofu<item-todo-done><item-todo-done>2 tbsp miso paste<item-todo-done>
For the Pasta Sauce
<item-todo-done>2 shallots<item-todo-done><item-todo-done>500g mixed mushrooms<item-todo-done><item-todo-done>3 cloves of garlic<item-todo-done><item-todo-done>5 sprigs of thyme<item-todo-done><item-todo-done>500g spaghetti<item-todo-done><item-todo-done> olive oil<item-todo-done>
To Serve
<item-todo-done> plant-based parmesan<item-todo-done>
Before you start
Kettle boiled | High speed blender or food processor | Garlic crusher or microplane | Large frying pan | Large saucepan
For the creamy sauce
- In a high speed blender or food processor, blitz the silken tofu and miso paste a until smooth and creamy
For the mushrooms
- Roughly chop the shallots. Chop the mushrooms into chunks. Crush the garlic and pick the thyme leaves
- In a large frying pan, heat 2 tbsp olive oil over medium heat. Once shimmering, add the shallots and saute for 4-5 minutes until soft. Once soft, remove from the pan and set aside
- In the same pan, heat about 2 tbsp olive oil on medium to high heat, add the mushrooms and cook, constantly stirring, until the mushrooms are soft and the liquid has evaporated
- Once the mushrooms are cooked, pour in the creamy sauce and bring it to a simmer to warm through
Cook the pasta and tuck in** **
- Cook the pasta in boiling salted water until al dente and drain, reserving some of the pasta water
- Add the cooked pasta along with a good splash of pasta water to the creamy sauce, mix well so that the pasta is coated in the thick creamy sauce
- Finish with a sprinkle of black pepper and enjoy!