One Pot Creamy Miso Mushroom Pasta
This creamy vegan pasta is a delightful blend of umami-rich miso and a variety of mushrooms, creating a satisfying and plant-based version of the classic recipe.
Servings: servings
Calories: 146kcal
Ingredients
- 2 tablespoons olive oil
- 1 red onion sliced
- 2 garlic cloves minced
- 2 cups farfelle pasta
- 2 carrots peeled and diced
- 4 oz fresh shimeji mushrooms
- ½ cup canned button mushrooms sliced
- 2 celery ribs sliced
- 5 cups vegetable broth
- 2 tablespoons nutritional yeast
- 3 tablespoons miso paste
- 1 tablespoon rice vinegar
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon chopped spring onions
Instructions
- Place oil in a heated pot over medium heat and sauté onion slices and minced garlic for 30 seconds.
- Stir in pasta, carrots, mushrooms, and celery. Continue sautéing for another 2 minutes while constantly stirring.
- Pour the vegetable broth and nutritional yeast; mix well. Bring the mixture to a boil and reduce to a simmer for 15 minutes or until the pasta is cooked.
- Stir in miso paste and rice vinegar; mix until the miso paste has dissolved.
- Season with salt and ground black pepper.
- Sprinkle with chopped spring onions and serve immediately.
Notes
- There is no need to cook the pasta as it will be cooked during the simmering process.
Calories: 146kcalCarbohydrates: 15gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 1821mgPotassium: 295mgFiber: 3gSugar: 6gVitamin A: 5757IUVitamin C: 5mgCalcium: 30mgIron: 1mg
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