Creamy Miso Ricotta Pasta
Ingredients
- 1/2 box of chickpea casarecce
- 2 cups mushrooms
- 1 tbsp olive oil
- 1 tsp maple syrup
Miso sauce
- 1.5 tbsp plant-based ricotta
- 3 tbsp pasta water
- 1/4 cup unsweetened plant-based creamer
- 1/2 tbsp miso paste
- 1 tbsp garlic
- 1 tbsp olive oil
Preparation
Heat 1 tablespoon olive oil in a pan then add the mushrooms.
Once they start to brown after 7-10 minutes, pour in the maple syrup and sauté for 2 minutes to caramelize, then set aside.
Heat 1 tablespoon olive oil and 1 tablespoon minced garlic in a pan.
After 2 minutes, add the miso paste, ricotta, and creamer, then stir everything together until smooth for another minute.
Cook pasta as directed and save about 1/4 cup of the pasta water.
Add the pasta and mushrooms to the pan with the other ingredients and toss to combine everything in the sauce.
Add a little bit of pasta water at a time as needed to get the desired consistency.
