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Miso Garlic Pasta

This Miso Garlic Pasta is incredibly savory and UMAMI-packed! Pasta coated in a garlicky miso butter sauce, and topped with sautéed mushrooms is the perfect comfort meal. Here's an easy, 20-minute recipe for this delicious vegan pasta dish.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Appetizer, Main Course
Cuisine: Plant based, Vegan
Servings: 2 people

Ingredients

  • 200 grams pasta of your choice
  • 1 Tbsp sesame oil
  • 180 grams mushrooms (shiitake, oyster, shimeji, maitake, cremini, etc) sliced
  • 1 Tbsp low-sodium soy sauce or tamari
  • 1 1/2 Tbsp (20 g) vegan butter
  • 4 cloves garlic minced
  • 5 Tbsp (75 ml) oat milk unsweetened, plain
  • 1 Tbsp miso red or yellow miso
  • a pinch of salt and pepper adjust to taste

for Garnish

  • fresh shiso can be subbed with fresh basil or cilantro
  • vegan parmesan see Ingredient Notes for homemade

Instructions

  • Cook the pasta according to instructions on the package. The pasta should be AL DENTE. Reserve 3 Tbsp of pasta water for use later.
  • While the pasta is cooking, sauté the mushrooms. Heat sesame oil in a pan, and cook the mushrooms at medium heat for 5 minutes, until deep golden. Turn heat off and add soy sauce, mix to coat evenly. Remove the mushrooms from the pan and set aside.
    an image of sautéed mushrooms
  • In the same pan, add vegan butter and garlic. Cook garlic on medium-low heat for 3 minutes until fragrant. Add oat milk and miso, and stir to combine.
    an image of miso garlic pasta sauce
  • Add cooked pasta, sautéed mushrooms, and 3 Tbsp of pasta water to the sauce pan. Over medium heat, toss gently until the water reduces and the sauce thickens. Taste and adjust by adding salt and pepper as needed.
    an image of miso garlic pasta and mushrooms
  • Plate and garnish with chopped shiso and vegan parmesan. And ENJOY!
    an image of miso garlic pasta