Creamy Mushroom Zucchini Miso Pasta
Ingredients
- 1 onion, diced
- 3 cloves garlic, minced
- 8 oz mushrooms, chopped
- 2-3 medium zucchinis, sliced or 1 eggplant
- 8 oz dry pasta
- 1.5 cups water
- 1.5 cups plant-based milk
- 2 tbsp miso paste
- 0.5 vegan bouillon cube or 1 for more saltiness
- 1/4 cup nutritional yeast
- 3 tbsp tahini
- lemon juice to taste
- 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.
Stir in the miso, bouillon, and tahini.
When pasta is cooked through, season with lemon juice and pepper and serve warm.
