Vegan Balsamic Mushroom Pasta

Name: Vegan Balsamic Mushroom Pasta
Ingredients: 350 g / 12.5 oz chestnut mushrooms, cut into thin slices; 45 ml / 3 tbsp olive oil, divided; approx. 45 ml /3 tbsp quality balsamic vinegar*; 1 tsp maple syrup; 3 garlic cloves, 2 finely diced, 1 grated; a few springs of fresh thyme or 1/2 tsp dry thyme; 1/2 tsp smoked sweet paprika, + more to serve; freshly ground black pepper, to taste; 3-4 tsp soy sauce or tamari or salt, to taste; 200 g / 7 oz spaghetti (gf if needed); 2 tbsp nutritional yeast; toasted walnuts, chopped, to serve (optional)

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Ingredients

350 g / 12.5 oz chestnut mushrooms, cut into thin slices
45 ml / 3 tbsp olive oil, divided
approx. 45 ml /3 tbsp quality balsamic vinegar*
1 tsp maple syrup
3 garlic cloves, 2 finely diced, 1 grated
a few springs of fresh thyme or 1/2 tsp dry thyme
1/2 tsp smoked sweet paprika, + more to serve
freshly ground black pepper, to taste
3-4 tsp soy sauce or tamari or salt, to taste
200 g / 7 oz spaghetti (gf if needed)
2 tbsp nutritional yeast
toasted walnuts, chopped, to serve (optional)

Preparation

Heat the oven -220c/425f (if using fan setting, decrease the temp by 20c/70f) and grab a lasagne-size baking dish
You can use a baking tray, but not one that gets misshapen in high heat or else all the juices will run to one corner & burn
Place sliced mushrooms in the baking dish & put into the oven for about 10 min – until the mushrooms release their natural juices & most of these juices evaporate
Meanwhile, put 1 tbsp of olive oil, approximately 3 tbsp balsamic vinegar, 1 tsp maple syrup, a grated garlic clove, fresh or dry thyme, 1/2 tsp smoked paprika, soy sauce (or salt) & pepper in a small bowl
Mix well & set aside
Stir balsamic marinade through partially-cooked mushrooms and return the dish into the oven for another 10-15 min, giving them a stir halfway through
When done, the mushrooms should be fully cooked & there should be a little bit of thickened marinade still left in the dish
Cook pasta short of al dente, drain reserving about 1/4 cup of pasta water
Heat up a large frying pan on a low heat
Once hot, add oil and allow it to warm up, then add 2 finely chopped garlic cloves
Sauté the garlic on a low-medium heat, until fragrant but do not let it brown
Add approx
Tbsp pasta cooking water and nutritional yeast
Stir well & season with a generous amount of salt & pepper
Toss the pasta in the ‘cheesy’ sauce quickly
Then add baked mushrooms to the pan, together with all the pan juices
Mix well
Adjust the seasoning & sprinkle with a dash of smoked paprika (optional)
Plate & sprinkle with walnut & fresh thyme