Creamy Mushroom Pasta with Miso Broth
Ingredients
- a little olive oil
- 1 sweet onion, finely sliced
- 3 garlic cloves, sliced
- 8 oz cremini mushrooms, sliced
- 1/4 tsp garlic powder
- 1/4 tsp onion granules
- 1/4 tsp chili powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 3.5 cups low-sodium vegetable broth
- 2 tsp yellow miso paste
- 1/3 cup almond milk
- 1 tsp cornstarch
- 2 tsp warm water
- 8 oz dried rigatoni or pasta
- 1 tbsp nutritional yeast
- salt to taste
- black pepper to taste
- red chili flakes to taste
Preparation
Heat a little olive oil and sauté 1 finely sliced sweet onion, 3 sliced garlic cloves, and 8 oz sliced cremini mushrooms until mushrooms start to soften.
Add 1/4 tsp garlic powder, 1/4 tsp onion granules, 1/4 tsp chili powder, 1/4 tsp salt, and 1/4 tsp black pepper. Cook for another 30 seconds.
Add 3.5 cups low-sodium vegetable broth and bring to a boil.
Meanwhile, in a small bowl, dissolve 2 tsp yellow miso paste in 1/3 cup almond milk.
In a separate bowl, stir 1 tsp cornstarch in 2 tsp warm water until cornstarch dissolves.
Once broth is boiling, add 8 oz dried rigatoni or pasta and stir. Bring to a boil before reducing heat and simmer until pasta is al dente. Refer to packet directions for estimated cooking time.
Once pasta is almost ready, add the miso almond milk mixture, cornstarch slurry, and 1 tbsp nutritional yeast to the pot. Keep stirring while pasta continues to cook and sauce thickens.
Remove from heat and add salt, freshly ground black pepper, and red chili flakes to taste.
