Miso Mushroom Pasta
A rich and savory, yet simple vegan Miso Mushroom Pasta with mixed mushrooms and garlic. This 25-minute recipe is quick and easy for an indulgent weeknight dinner!
Servings: 4 people
Ingredients
- 8 ounces spaghetti or your favorite type of pasta
- 2 tablespoons olive oil extra virgin
- 4 cups mushrooms mixed varieties, I used shiitake, cremini, and maitake
- 5 garlic cloves
- 3 tablespoons miso paste
- 3 tablespoons vegan butter
- 1 teaspoon fresh thyme
- 1 teaspoon red wine vinegar
- Black pepper freshly ground
Instructions
- Chop the mushrooms and peel and mince the garlic.
- Cook the spaghetti according to package instructions, using salted water. Reserve a ¼ cup of pasta water. Drain once done.
- Heat olive oil in a large skillet over medium low heat. Once warm, add mushrooms. Cook for 10-12 minutes.
- Add the garlic, stir, and turn heat to low to cook for 3-4 minutes.
- Add the thyme leaves. Combine the miso and vegan butter and add to the pan. Stir to combine everything, then add a ¼ cup of pasta water. Let cook for 3 minutes or so.
- Add vinegar, salt, pepper, and noodles. Add a generous amount of black pepper, to your preference. Taste and adjust, then serve! Freshly grated vegan parmesan tastes lovely as a garnish.