miso butter pasta

Looking for an easy pantry meal? Try miso butter noodles with nutritional yeast – made with five ingredients and ready to eat in just 20 minutes. 

Miso Butter Noodles with Nutritional Yeast

lb cavatappi noodles ((or other pasta of your choice))

tsp sea salt

Tbsp vegan butter ((I used Earth Balance buttery sticks))

Tbsp white miso

yeast

scallions

cracked pepper ((optional))

Boil

Add salt to pot of boiling water and cook pasta until al denté. Before straining, reserve 1 cup of pasta water. Then, strain and set aside.

Whisk

In a saucepan, add reserved pasta water, vegan butter, and miso. Whisk until combined, then bring to a low simmer for 2 minutes. Add the nutritional yeast, and whisk to combine. Continue simmering for another 3 minutes.

Add the miso butter sauce to the pasta and toss to combine. Serve with scallions and fresh cracked pepper.

This creamy vegan mushroom pasta is paired with a miso butter sauce, spinach, and garlic for the best vegetarian pasta recipe!

Vegan Miso Mushroom Spinach Pasta

oz dried pasta

pasta water (reserved from cooking)

vegan butter (melted)

miso paste

plant milk (I used oat milk)

lemon juice (about 1/2 lemon, juiced)

mushrooms (any variety)

olive oil

garlic (minced)

oz spinach (*add more if desired)

salt (for seasoning mushrooms)

oregano

First, cook the pasta according to the package instructions. Right before straining the pasta, remove 1/4 cup of starchy pasta water and set it aside for later.

While the pasta is cooking, chop the vegetables and make the miso butter sauce. Melt the vegan butter, then add it to a bowl with the miso paste, nutritional yeast, plant-based milk, and lemon juice. Then, whisk together until the sauce is smooth and no clumps remain. Set aside for later.

Next, cook the mushrooms. Start by adding 2 Tbsp of oil to a pan and turning on the heat. Once the oil is hot, add in the mushrooms.

Cook the mushrooms for 10-15 minutes until all of the juices have been released, evaporated, and the mushrooms are getting crispy. Make sure to stir the mushrooms consistently while they cook.

Then, add in the minced garlic and salt and cook everything together for another 2-3 minutes.

Add in the spinach and stir it into the mushroom mixture so it starts to wilt. Then, pour in the miso butter sauce and mix it into the vegetables until they are coated.

Finally, add in the cooked pasta and reserved pasta water. Mix everything together until the noodles are coated in the sauce.

Serve topped with optional fresh oregano and enjoy!

https://content.jwplatform.com/videos/7z9f2XSm.mp4

If you've never tried miso in your pasta sauce, then you need to make this Vegan Miso Mushroom & Spinach Pasta asap! Gluten-free linguine gets mixed with crispy mushrooms, iron-rich spinach, & a simple yet delicious miso butter sauce for the ultimate dairy-free pasta recipe.

Vegan Miso Mushroom Pasta

Miso butter pasta proves that the simplest pasta dishes are the most delicious! Perfect for a busy weeknight, it comes together in minutes.

Miso Butter Pasta

spaghetti

avocado oil

vegan butter

shiitake mushrooms (sliced)

sea salt and black pepper

white miso

parsley (chopped (or herb of your choice))

Prepare pasta as per instructions on the box in a large pot of well salted water. Drain pasta.

Heat 1/2 tablespoon of oil and the full tablespoon of vegan butter in a large pan over medium-high heat.

Add the mushrooms into the pan and sauté until the mushrooms are golden, about 5 to 8 minutes. Season lightly with sea salt and ground black pepper. Remove mushrooms from the pan and set aside.

Lower heat to medium low and let the heat drop for about 3 minutes to ensure the pan is at the right temperature (so the garlic you&#39;re about to add in doesn&#39;t burn and the sauce doesn&#39;t dry out).

In the remaining 1/2 tablespoon of oil, add in the minced garlic and sauté for about 1 minute. Add in the miso, and the pasta water. Stir all the ingredients together with a whisk until miso is dissolved and thoroughly combined.

Add in the vegan Parmesan and stir to combine.

Add in the pasta, mushrooms and the parsley and toss together until all ingredients are mixed and turn off heat (you don't want to dry out the pasta). Feel free to add a little pasta water 2 tablespoons at a time for a creamier sauce too.

Taste and adjust seasonings as desired. Enjoy!

This creamy miso pasta with mushrooms is an easy weeknight dinner ready in less than 30 minutes! It&#39;s packed with umami flavor, hints of garlic, and parmesan cheese. Vegan and gluten-free options are included.

Creamy Miso Pasta

tsp salt, for the pasta water

pasta water

tbsp white miso paste

(150 grams) shiitake mushrooms ((optional,

garlic, minced

black pepper,

Bring a large pot of water to a boil. Add 1 tsp of salt and stir. Cook the pasta following the packaging instruction, until al dente. Reserve 1/2 cup of pasta water before draining. Drain the pasta and add it to a bowl, drizzle with olive oil to prevent it from sticking. Set it aside.

To a small bowl, add miso paste and ¼ cup of the reserved pasta water. Mix using a whisk, until comply smooth and no chunks remain.

In a large skillet, melt 1 tbsp butter and saute the shiitake mushrooms over medium heat, until golden brown. Cook in batches if needed, just don&#39;t overcrowd the pan! When ready, set aside for later.

Then, make the creamy sauce. In a large pot, melt the rest of the butter (1 tbsp) over medium-low heat and add the olive oil. Heat until it starts to sizzle, then add minced garlic and saute for 1 minute, or until fragrant.

Add the miso mixture, followed by heavy cream and a few cracks of black pepper. Add the cooked pasta, and toss to coat. Cook for 1-2 minutes over low heat, until the sauce thickens and sticks to the pasta. Add more pasta if needed to adjust the thickness of the sauce.

Finally, turn the heat off, and add the parmesan cheese. Stir once again. Serve with the fried shiitake mushrooms on top and enjoy!

Some optional toppings you can add are red pepper flakes, furikake seasoning, spring onions, or crushed ​nori flakes.

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