Creamy Miso Pasta
Servings: 4
Calories: 511kcal
Ingredients
- 10 ounces dried spaghetti (or pasta shape of choice)
- 2 tablespoons olive oil
- 12 ounces shiitake mushrooms, stems removed and caps sliced
- ¼ cup white miso paste
- ¼ cup coconut cream
- 2 tablespoons vegan butter, room temperature
- 3 garlic cloves, minced
- 1 cup frozen peas, thawed
- ½ teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook it according to the package directions, until al dente. Drain the pasta into a colander when done, reserving at least a half cup of the pasta cooking water.
- While the pasta boils, coat the bottom of a large skillet with the olive oil and place it over medium heat. Add the sliced shiitakes in an even layer. Let them cook for 4 to 5 minutes, undisturbed, then flip and let them cook another 4 to 5 minutes, until tender and lightly browned.
- While the mushrooms cook, place the miso paste, coconut cream, and vegan butter into a small bowl, then whisk or stir them together with a fork. Set this aside for now.
- Once the mushrooms have browned, push them to the side of the skillet, then add the garlic to the space you just created. Sauté the garlic for about 1 minute, stirring constantly.
- Add the pasta to the skillet, along with the miso mixture and about ½ cup of the reserved pasta cooking water. Stir everything well with a fork and bring the liquid to a boil. Lower the heat and let it simmer for a minute or two, until most of it has cooked off and the sauce has turned smooth and silky.
- Take the skillet off the heat. Stir in the peas and black pepper. Taste-test and optionally season with salt to taste.
- Divide onto plates and serve.
Nutrition
Calories: 511kcal | Carbohydrates: 70g | Protein: 16g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Sodium: 701mg | Potassium: 604mg | Fiber: 8g | Sugar: 7g | Vitamin A: 561IU | Vitamin C: 16mg | Calcium: 42mg | Iron: 3mg