Creamy Miso Mushroom Pasta
Creamy Miso Mushroom Pasta recipe.
Pin Recipe
Servings -3
Calories -557kcal
Recipe Video
Ingredients
- 3 tablespoons miso paste (we used red miso)
- 1 cup warm water
- 9 oz. raw/uncooked spaghetti (250 gm.)
- 2 tablespoons olive oil
- 3 cloves garlic, chopped
- 1 onion, sliced
- 14 oz. mushrooms, sliced (400 gm.)
- 1 tablespoon flour
- 2 cups soy milk
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons nutritional yeast
- 1 cup sliced green onion (loosely packed)
Instructions
- In a mixing bowl, add miso paste + warm water. Mix well until the miso dissolves. Set aside.
- Set a large pot over medium heat. Add oil.
- Once it's hot, add garlic + onion and stir-saute for 1-2 minutes, or until the onion's translucent.
- Next, add the mushrooms + a pinch of salt + pepper, and cook for about 10 minutes, or until much of the liquid is released and evaporated, and the mushrooms turn dark.
- In the meantime (while mushroom is being cooked), prepare the spaghetti in a large saucepan using package instructions, until al dente.
- Once the mushrooms are done, add flour and mix well for about 1 minute, until it absorbs all the water in the pot.
- Now, add soy milk + salt + pepper + nutritional yeast. Stir well and make sure there aren't any lumps. Bring it to a boil.
- Once it comes to a boil, lower the heat and add the cooked spaghetti. Gently fold and mix - allowing the spaghetti to be nicely coated with the sauce.
- Turn off the heat and add the prepared miso water + freshly sliced green onions.
- Give everything a gentle mix. Creamy miso mushroom pasta is ready! :)
Notes
- I added the miso at the end to preserve its umami taste and nutrition.
- IMO, green onions and black pepper are the secret stars of this recipe. So don't hold back while adding them :D
Nutrition
Calories: 557 kcal | Carbohydrates: 89 g | Protein: 26 g | Fat: 16 g | Saturated Fat: 2 g | Sodium: 1119 mg | Potassium: 1125 mg | Fiber: 8 g | Sugar: 12 g | Vitamin A: 951 IU | Vitamin C: 24 mg | Calcium: 290 mg | Iron: 4 mg