Creamy One Pot Mushroom Miso Pasta Vegan Oil Free Recipes
CREAMY ONE-POT MUSHROOM MISO PASTA (VEGAN, OIL-FREE)
An easy one-pot pasta recipe: creamy penne with mushrooms and miso. This main dish is flavorful and nourishing, perfect for a busy weeknight dinner.
Provided by Hannah
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- In a large non-stick saucepan or pot, heat a splash of water over medium heat, then add in onions, cooking for a couple minutes until translucent. Add in mushrooms and miso paste, and sauté for another 1-2 minutes.
- Stir in the dry pasta, vegetable broth, and nutritional yeast, and bring to a boil. Reduce heat and simmer, uncovered, for about 10-13 minutes until pasta is al dente. If you need to you can add in a splash more broth.
- Turn the heat off and mix in the tahini, rice vinegar, salt and pepper to taste, and a handful of arugula or baby spinach, stirring vigorously until everything is incorporated. Cover for a few more minutes until greens are wilted, then garnish with toasted sesame seeds and serve immediately.
FIVE-INGREDIENT CREAMY MISO PASTA
This one-pot pasta comes together in minutes, and requires zero prep and minimal cleanup. It builds on the classic combination of pasta, butter and cheese with a spoonful of miso paste for complexity. But you could experiment with using any other condiments or spices you have on hand, such as red pesto, curry paste or ground turmeric in place of the miso. To achieve a silky smooth pasta, you'll need to put your cacio e pepe skills to work: Vigorously toss the pasta, grated cheese and pasta water together to achieve a properly emulsified sauce. Top with shrimp, edamame, frozen peas or any steamed vegetable. The optional nori or furikake imparts an unexpected flavor of the sea, and it's worth using if you have it on hand.
Provided by Alexa Weibel
Categories dinner, quick, weekday, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente. Reserve 1 1/2 cups pasta water, then drain the pasta.
- Add the butter, miso and 1 1/4 cups pasta water to the pot and whisk over medium heat until miso breaks down and liquid is uniform, 1 to 2 minutes. Add the pasta and Parmesan and cook, stirring vigorously with tongs until cheese is melted and sauce emulsifies. (The key word here is "vigorously." To achieve a silky smooth pasta instead of a gloppy one, put your cacio e pepe skills to work.)
- Divide among shallow bowls and sprinkle with nori or furikake, if using.
CREAMY ONE-POT MUSHROOM AND LEEK PASTA
This deeply satisfying pasta, brimming with rich umami, is made in just one pot, an approach that bolsters its flavors. Once the leek and mushrooms are caramelized and sticking to the pot, they're deglazed to lift all the extra depth from the bottom of the pan. (Use any liquid for deglazing, whether water, wine, stock, vinegar or tomato juice.) This recipe leaves the choice of mushrooms up to you: Cremini and shiitake are a good combination, but you could even use rehydrated porcinis. If you are craving greens to cut through the richness, stir a few handfuls of baby spinach into the pasta just before you turn off the heat.
Provided by Hetty McKinnon
Categories dinner, one pot, pastas, vegetables, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat a wide, deep 12-inch skillet or Dutch oven over medium-high. When hot, add the olive oil and leeks, reduce heat to medium and cook, stirring constantly, until softened and lightly golden, 5 minutes.
- Stir in the garlic and mushrooms. Cook, undisturbed, for 2 minutes, then stir and cook, undisturbed, until the mushrooms start to caramelize and stick to the bottom of the pan, another 2 to 3 minutes. (This allows the water from the mushrooms to evaporate, encouraging caramelization.) Add the juice of one lemon half to deglaze the pan and stir to combine.
- Add the pasta and stock; stir well. Cover with lid and cook on medium heat. Begin tasting pasta 10 minutes after you add it. (All pasta shapes and brands will have different cooking times. You want the pasta to be just tender.)
- Once the pasta is cooked, turn off the heat and add the butter and parsley. Squeeze in the juice from the remaining lemon half and stir until butter is melted and dispersed. Season with salt and pepper.
- To serve, top with ricotta, red-pepper flakes (to taste) and more chopped parsley.
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- Add the pasta, 2 cups vegetable broth, soy sauce and nutritional yeast and bring to a boil. Once boiling, reduce heat to a low-medium low and simmer uncovered for 10-12 minutes until noodles are al dente. Add remaining cup of vegetable broth 1/4 cup at a time as needed.
- Turn off the heat and then stir in green parts of the leek, rice vinegar, tahini and miso paste. Taste and add more seasonings to your liking. Serve, garnish with sesame seeds and enjoy!
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- In a large pot, saute your onion in a splash of water over medium-high heat until translucent, about 4 minutes.
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