Creamy Miso Mushroom Pasta - sarahsveganrecipes on insta

• 份量: 2

配料

400g of mixed mushrooms (I use chestnut and oyster)

1 tbsp dark soy sauce

1 tbsp olive oil

160g spaghetti

For the sauce:

175g silken tofu

2 garlic cloves

2 tbsp miso

100 ml unsweetened soy milk

To serve:

Crispy chilli oil

Sesame seeds

步骤

Roughly chop the mushrooms into thin pieces. Heat 1 tbsp olive oil in a large pan on a medium heat. Add the mushrooms and soy sauce and cook until the mushrooms reduce in size and become dark and almost crispy - it should take about 10 minutes. Turn off the heat.

Put your pasta on to boil in salted water as per pack instructions.

Meanwhile, add all of the ingredients for the sauce to a food processor or blender along with 1/3 of the cooked mushrooms. Blend until smooth and creamy.

Drain your pasta and add to the pan with the mushrooms. Pour in the sauce and mix gently until the pasta is well coated. Put onto a low heat and stir now and again until heated through.

Serve, topped with a drizzle of chilli oil and a sprinkle of sesame seeds if using