Creamy One Pot Mushroom Miso Pasta Vegan Oil Free Recipes

CREAMY ONE-POT MUSHROOM MISO PASTA (VEGAN, OIL-FREE)

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.

CREAMY ONE-POT MUSHROOM AND LEEK PASTA

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.

FIVE-INGREDIENT CREAMY MISO PASTA

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.