This miso cream vegan pasta is sooooo creamy, thick, and depth in flavor thanks to miso and mushroom.
This pasta will satisfy your tummy and soul for sure!!
This miso cream vegan pasta recipe will take you only 15mins so please give it a try on weekend night!
<MISO CREAM VEGAN PASTA>
<Prep time> 5 mins
<Cook time> 10 mins
pasta for 2 servings ( any kind of noodle will work)
3 shiitake mushrooms
2 cups of shimeji mushroom(130g)
2 cups of maitake mushroom(130g)
1 clove of garlic
1 leek ( white part only)
½ tsp of salt
1 tsp of all purpose flour
½ of mushroom bouillon cube/ vegetable bouillon cube
2 cups of plant based milk ( soymilk)
1 tsp of miso paste ( yellow miso or white miso)
1 tsp of soy sauce
2 tbsp of olive oil
1; Remove the stem of shiitake mushroom. Shred the stem part into strings. Chop the head part into 4 pieces. Cut off the bottom part of shimeji mushroom and peel into small pieces by hand. Do the same for maitake mushroom. Slice onion , leek and garlic thinly.
2; Bring the water to a boil and cook pasta according to a package instruction.
3; Heat the pan on medium and add 2 tbsp of olive oil. Add onion, garlic and leek. Sprinkle some salt. Cook them for 3 mints over mid-high heat. Add mushrooms and sprinkle some salt. Saute them for 5mins over mid heat or until the onion are soften and lightly browned.
4; Sprinkle 1 tsp of flour and cook it for another 1min. Add plant based milk. Simmer it for 2mins. Dissolve miso paste and splash soy sauce. Off the heat immediately.
5; Combine 2&4. Adjust the taste with salt and pepper. Plate and garnish some parsley. Ready to be enjoyed!
<Miwa’s tips>※Watch more on YouTube!
・Red miso is not recommendable for this recipe
・Sauté vegetables until it’s soften and flavorful. This is the key process in this recipe!
・Off the heat immediately after you add miso paste and soy sauce to reserve the aroma.
・In case the pasta sauce is too thick. please feel free to splash some pasta water.
・You can add salmon and chicken if you are not vegan. Other vegetable like carrot, broccoli, and corn are great option for kids!
Store it in a air-tight container in the fridge for 3 days
<Recommended side dish>
<Did you try this recipe??>
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Love to see your creations!