Description
This vegan miso mushroom pasta combines earthy chestnut mushrooms roasted to perfection with a savory miso marinade, creating a rich and flavorful sauce complemented by a creamy, cheesy vegan dressing. Ready in just 40 minutes, this dish offers a comforting, umami-packed meal suitable for plant-based diets and gluten-free options when using GF pasta.
Ingredients
Mushrooms and Miso Marinade
- 350 g / 12½ oz chestnut mushrooms
- 1 tbsp olive oil (from total 45 ml / 3 tbsp)
- 1 tbsp red miso paste (from total 35 g / 5 tsp)
- 1 tsp maple syrup
- 2 tsp apple cider vinegar (from total 4 tsp)
- 1 grated garlic clove (from 3 garlic cloves total)
- 2 tsp soy sauce or tamari (from total 4 tsp)
Pasta and Sauce
- 45 ml / 3 tbsp olive oil (remaining from total 45 ml / 3 tbsp)
- 2 finely diced garlic cloves (from 3 garlic cloves total)
- 2 tsp red miso paste (remaining from total 35 g / 5 tsp)
- 2 tsp soy sauce or tamari (remaining from total 4 tsp)
- 1-2 tsp apple cider vinegar (remaining from total 4 tsp)
- 200 g / 7 oz spaghetti (GF if needed)
- 2 tbsp nutritional yeast
- 45-60 ml / 3-4 tbsp vegan single cream or creamy plant milk
- ¼ tsp ground black pepper
- Salt, to taste
To Serve
- Chopped fresh parsley or thyme
- Chopped toasted hazelnuts (optional)
Instructions
- Preheat and Prepare Mushrooms: Heat the oven to 220° C / 425° F (or 200° C / 390° F for fan ovens). Slice the chestnut mushrooms into 7 mm / ¼” thick pieces and arrange them in a deep baking dish.
- Roast Mushrooms: Bake the mushrooms for about 15 minutes until they release their natural juices and most of these juices evaporate, concentrating their flavors.
- Make Miso Marinade: In a small bowl, combine 1 tbsp olive oil, 1 tbsp red miso paste, maple syrup, 2 tsp apple cider vinegar, grated garlic clove, and 2 tsp soy sauce. Mix well to form the marinade.
- Marinate Mushrooms and Continue Baking: Stir the miso marinade through the partially cooked mushrooms and return the dish to the oven for another 10-15 minutes. Stir halfway through. The mushrooms should be fully cooked and coated with thickened marinade.
- Cook Pasta: Bring a pot of salted water to a boil and cook spaghetti until just short of al dente according to package instructions. Drain, reserving about 60 ml / ¼ cup of pasta cooking water.
- Prepare Pasta Sauce Base: Whisk together the reserved pasta water, remaining 2 tsp red miso paste, 2 tsp soy sauce, nutritional yeast, and 1-2 tsp apple cider vinegar to balance richness with tang.
- Sauté Garlic: Heat a large frying pan over low heat. Add the remaining olive oil and warm it before adding finely diced garlic cloves. Sauté gently on low-medium heat until fragrant, stirring constantly to avoid browning.
- Add Sauce Ingredients: Pour the pasta water mixture and vegan single cream (or creamy plant milk) into the pan. Whisk thoroughly to emulsify. Season with generous ground black pepper and salt as needed.
- Toss Pasta in Sauce: Add drained pasta to the pan and toss quickly to coat with the creamy, tangy sauce.
- Combine Mushrooms and Finish Dish: Add the baked mushrooms along with all pan juices. Use about 1 tbsp reserved pasta water to deglaze the baking dish, pouring those flavorful juices into the pan. Mix everything well and adjust seasoning if necessary.
- Serve: Divide the pasta into three servings. Garnish with chopped fresh parsley or thyme and sprinkle with chopped toasted hazelnuts if desired.
Notes
- Chestnut mushrooms add excellent texture and flavor but button mushrooms can be a substitute.
- Adjust the amount of apple cider vinegar for desired tanginess.
- Use gluten-free pasta to make this recipe gluten-free.
- For a nut-free version, omit the toasted hazelnuts.
- Ensure not to overcook pasta as it will continue cooking slightly when tossed in sauce.
- Maple syrup balances the umami of miso but can be replaced with agave syrup or brown sugar.
