Vegan miso mushroom pasta

Step 1

Heat up the oven to 220° C / 425° F (20° C / 70° F less on fan setting) and grab a deep baking dish or a baking tray.

Step 2

Cut mushrooms into 7 mm / ¼" slices and place in the baking dish. Bake for about 15 minutes - until the mushrooms release their natural juices and most of these juices evaporate.

Step 3

Mix 1 tbsp of olive oil, 1 tbsp miso paste, maple syrup, 2 tsp apple cider vinegar, a grated garlic clove, 2 tsp soy sauce in a small bowl. Mix well and set aside.

Step 4

Stir miso marinade through partially-cooked mushrooms and return the dish into the oven for another 10-15 minutes, giving them a stir halfway through. When done, the mushrooms should be fully cooked and there should be a little bit of thickened marinade still left in the dish.

Step 5

Cook pasta short of al dente. Drain reserving about 60 ml / ¼ cup of pasta cooking water.

Step 6

Whisk pasta cooking water with 2 tsp miso paste, 2 tsp soy sauce, nutritional yeast and 1-2 tsp apple cider vinegar, to cut through the richness and add a bit of tang.

Step 7

Heat up a large frying pan on a low heat. Once hot, add oil and allow it to warm up before adding finely chopped garlic cloves.

Step 8

Sauté the garlic on a low-medium heat, until fragrant but do not let it brown. Stir the entire time.

Step 9

Add pasta water mixture and plant milk, or Oatly creme fraiche for a creamier finish. Whisk well to emulsify, season with a generous amount of pepper and some salt if needed.

Step 10

Toss the pasta in the 'cheesy' sauce quickly. Then add baked mushrooms to the pan, together with all the pan juices - I like to use 1 tbsp of pasta water to deglaze the baking dish to capture all of the delicious flavours. Mix well and adjust the seasoning if needed.

Step 11

Divide between two plates. Sprinkle with chopped parsley and crushed toasted hazelnuts.