Hey there, food adventurers!
Is the weather outside frightful? Well, fear not, because I've got the perfect recipe to warm you up from the inside out. Forget hibernating, let's dive into a bowl of pure deliciousness that will make you feel like a culinary superhero – my Vegan Miso Mushroom Pasta!
I know, I know, sometimes the thought of cooking after a long day feels like a marathon. But trust me, this recipe is so simple it's practically magic. It all started when I was playing around with flavors, trying to recreate the magic of my balsamic mushroom pasta and bam, this beauty was born!
The best part? The mushrooms do their thing in the oven, soaking up all that umami goodness while you’re getting the pasta ready. We’re talking a rich and aromatic mix of miso, garlic, soy, and a little tang from apple cider vinegar. They bake until they are juicy, meaty and completely addictive! If you're like me and have a mushroom obsession, you're in for a treat.
Once they're out, simply toss them with perfectly cooked spaghetti (gluten-free is great too!), coat it all in a creamy, dreamy sauce that's cheesy and full of flavor from nutritional yeast, fresh parsley, and crunchy toasted hazelnuts. If you don't have hazelnuts, any other chopped nuts will work, or just leave them out completely if you are not a fan.
This recipe is so good, so easy, and so healthy, I know you are going to love it.
Vegan Miso Mushroom Pasta
Prep time: 10 minutes Cook time: 30 minutes Serves: 2-3
Ingredients:
- 350 g / 12½ oz chestnut mushrooms, sliced
- 45 ml / 3 tbsp olive oil, divided
- 35 g / 5 tsp red miso paste, divided (white miso is fine too, just add a bit more)
- 1 tsp maple syrup
- 4 tsp apple cider vinegar (or lemon juice), divided
- 3 garlic cloves, 2 finely diced, 1 grated
- 4 tsp soy sauce or tamari, divided
- 200 g / 7 oz spaghetti (use gluten free if needed)
- 2 tbsp nutritional yeast
- 45-60 ml / 3-4 tbsp vegan single cream or creamy plant milk
- ½ tsp ground black pepper
- chopped fresh parsley or thyme, to serve
- chopped toasted hazelnuts, to serve (optional)
Instructions:
- Preheat your oven to 220°C / 425°F. Grab a deep baking dish or a baking tray.
- Slice the mushrooms and spread them in the dish. Bake for 15 mins, or until they release their juices and most of it evaporates.
- In a small bowl, whisk 1 tbsp of olive oil, 1 tbsp of miso paste, maple syrup, 2 tsp of apple cider vinegar, the grated garlic clove, and 2 tsp of soy sauce. Set aside.
- Pour the miso mixture over the partially-cooked mushrooms and return to the oven for another 10-15 minutes. They should be fully cooked and slightly caramelized with some marinade left.
- Cook the pasta until almost al dente. Drain, but save about 60 ml / ¼ cup of the pasta water.
- In a small bowl, whisk together the pasta water, 2 tsp miso paste, 2 tsp soy sauce, nutritional yeast, and 1-2 tsp of apple cider vinegar. This is the secret to a luscious sauce!
- Heat a large frying pan over low heat. Add the remaining olive oil and then the diced garlic. Sauté until fragrant but not browned.
- Add the pasta water mixture and the vegan cream (or plant milk) to the pan. Whisk until emulsified. Season with pepper and salt to taste.
- Add the pasta to the sauce, tossing to coat. Then, add the baked mushrooms along with any pan juices (a tablespoon of the pasta water can help deglaze the baking dish), and mix well. Adjust seasoning if needed.
- Divide the pasta between two plates. Garnish with fresh parsley or thyme and chopped toasted hazelnuts.
Notes
*Red miso paste is more intense and saltier than white miso, but if you only have white in your pantry, it will work well too – you may want to add a little more though.
So, there you have it – a bowl of pure comfort that's both easy and delicious. Perfect for a cozy night in (or any night, really!). If you make this, tag me on social media. I love seeing your culinary adventures!
Happy cooking!
Chef Zest