Creamy Miso Mushroom Pasta
Directions
- 1Roughly 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.
- 2Put your pasta on to boil in salted water as per pack instructions.
- 3Meanwhile, 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.
- 4Drain 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.
- 5Serve, topped with a drizzle of chilli oil and a sprinkle of sesame seeds if using.
Ingredients
- 400 g mixed mushrooms
- 1 tbsp dark soy sauce
- 1 tbsp olive oil
- 160 g spaghetti
- 175 g silken tofu
- 2 garlic cloves
- 2 tbsp miso
- 100 ml unsweetened soy milk
- 0 crispy chilli oil
- 0 sesame seeds
Equipment
large panfood processor or blender
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