Creamy Mushroom Zucchini Miso Pasta
Ingredients
- 1 onion, diced
- 3 cloves garlic, minced
- 8 oz (227g) mushrooms, chopped
- 2-3 medium zucchinis, sliced or use 1 eggplant
- 8 oz (227g) dry pasta
- 1-1/2 cup (360mL) water
- 1-1/2 cup (360mL) plant-based milk
- 2 tbsp miso paste
- 1/2 vegan bouillon cube or use 1 for more saltiness
- 1/4 cup nutritional yeast
- 3 tbsp tahini
- lemon juice + black pepper, to taste
Preparation
In a pot, fry the diced onions with some water or oil for 4-5 minutes, then add garlic and mushrooms
Once fragrant, add zucchini, pasta, water, and milk
Cover and cook on low heat for about 10 minutes, then stir in the miso, bouillon, and tahini
When pasta is cooked through, season with lemon juice and pepper and serve warm
