Creamy Miso Mushroom Pasta
Ingredients
- 8 oz (227 g) Bucatini or other long pasta
- 3.5 oz (159 g) Beech Mushrooms or any type
- 3 Green Onions sliced (white and green parts separated)
- 1/2 cup (66 g) Raw Sunflower Seeds
- 2/3 cup (158 ml) Water for blending
- 2 heaping Tbsp (35 g) Miso Paste
- 2 Tbsp (30 g) Vegan Butter
- 2-3 tsp (30-45 g) 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
- Nori seaweed strips
- Extra chili crisp
Preparation
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.
Cook the pasta according to package directions. Make sure to reserve 1 1/2 cups of the pasta water.
While the pasta cooks, melt 1 tbsp of butter in a large skillet on medium heat. Add in the mushrooms and sauté until lightly browned. Remove the mushrooms.
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.
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.
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.
Tips
Can be adapted to use different types of mushrooms or omit them entirely.
Serve with nori strips and additional chili crisp for extra flavor.
