Mushroom Miso Pasta 🍄✨ because I like to layer umami on umami. This was soooo satisfying, I love the whole mushroom pieces and how miso majorly enhances the umami notes. Plus it’s so quick and easy, here’s the recipe:
1. Cook pasta to just before al dente, reserve 1/4 cup pasta cooking water right before it’s ready.
2. In a large sauté pan over medium heat, melt vegan butter and heat olive oil. Add both mushrooms and a pinch of salt and sauté until lightly golden brown, about 7-10 minutes.
3. Add garlic and sauté for another 1-2 minutes until fragrant. Pour in white wine and cook until it’s mostly evapourated. Then add cooked pasta along with dissolved miso and black pepper. Stir to combine and cook off the liquid. If it gets too dry, add some pasta cooking water and continue to stir so that the sauce coats the pasta. Serve with some parm if you’d like and enjoy!
