Creamy Miso & Mushroom Pasta
Creamy Miso & Mushroom Pasta
Miso Paste is a staple ingredient in my house and it’s not just for making Miso Soup. I add it to so many different recipes like Mac and Cheese, Tofu Ricotta, Roasted Veggies, Salad Dressings, Sauces, and even in Cookies! It adds an incredible rich umami flavor that gives depth to all of your dishes. One of the easiest ways to use it is by making this quick delicious Pasta. I recently shared a simple Spicy Miso Pasta and love it so much that I had to make this creamy version with Mushrooms. I love a bit of spice so I kept the Chili Crisp in the recipe but you can opt to leave it out if you prefer.
Serves 2
Ingredients
8 oz (227 g) Bucatini or other long pasta
3.5 oz (159 g) Beech Mushrooms (or any type you like)
3 Green Onions sliced (white and green parts separated)
1/2 cup (66 g) Raw Sunflower Seeds ( I use Go Raw)
2/3 cup (158 ml) Water for blending
2 heaping Tbsp (35g) of Miso Paste (my favorite is Cold Mountain MIso)
2 Tbsp (30 g) Vegan Butter
2-3 tsp (30-45g) Chili Crisp or to taste
1 1/2 tsp (7.5 ml) Soy Sauce
Salt & Pepper to taste
1 -1 1/2 cups (236-356 ml) reserved Pasta Water
Optional: top with Nori Seaweed cut into thin small strips (you can also cut up and use seaweed snacks)
Additional Chili Crisp for topping
Directions
1. Soak the sunflower seeds in hot water for 20-30 minutes. Drain, rinse and blend with 2/3 cup water until completely smooth and creamy. Set aside.
2. Cook the pasta according to package directions. Make sure to reserve 1 1/2 cups of the pasta water.
3. While the pasta cooks, melt 1 tbsp of butter in a large skillet on medium heat. Add in the mushrooms and saute until lightly browned. Remove the mushrooms.
4. Add in the additional tbsp of butter and the miso paste. Whisk together until well incorporated. Use about 1/3 cup of the pasta water to loosen it up and help bring them together. Add in the soy sauce, chili crisp and about half of sunflower seed cream and more water as needed. Allow the mixture to heat through. (You can add the remaining sunflower seed cream to make it extra creamy or save it for another dish)
5. Add in the white parts of the onion and cook for a few minutes until they begin to soften. Add the mushrooms back to the sauce and mix well.
6. Add in the cooked pasta and toss until well coated. Add any remaining pasta water to help thin the sauce. Season with salt and pepper and heat through. Add the green parts of the onion and mix before serving.
Serve with nori strips and additional chili crisp.
