by@vegamelon
INGREDIENTS
creamy mushroom pasta (serves 3)
-1 onion, diced
-3 cloves garlic, minced
-8 oz (227g) mushrooms, chopped
-2 medium zucchini or 1 eggplant, diced
-8 oz (227g) dry pasta
-1-1/2 cup (360mL) water
-1-1/2 cup (360mL) plant-based milk
-2 tbsp miso paste
-1 vegan bouillon cube
-1/4 cup nutritional yeast
-3 tbsp tahini
-lemon juice + black pepper, to taste
INSTRUCTIONS
In a pot, fry the diced onions with some water/oil for 4-5 minutes, then add garlic and mushrooms. Once fragrant, add zucchini, pasta, water, and milk. Cover and cook on low heat for about 10 minutes, then stir in the miso, bouillon, and tahini. When pasta is cooked through, season with lemon juice & pepper and serve warm.
INSTRUCTIONS
In a pot, fry the diced onions with some water/oil for 4-5 minutes, then add garlic and mushrooms. Once fragrant, add zucchini, pasta, water, and milk. Cover and cook on low heat for about 10 minutes, then stir in the miso, bouillon, and tahini. When pasta is cooked through, season with lemon juice & pepper and serve warm.
