Miso Mushroom Pasta

 Bit of an Asian fusion recipe from here:

Recipe

• 8 oz spaghetti
• 3 cloves garlic, chopped
• 1 onion, sliced
• 1 lb (!) mushrooms, sliced
• 1 tbsp flour
• 2 c soy milk*
• 2 tbsp nutritional yeast
• 3 tbsp miso paste
• 1 c warm water*
• 1 c green onion, sliced

Heat a bit of olive oil in a big pan, and saute the onion and garlic a couple minutes. Then add your mushrooms (and a little salt & pepper) and cook about 10 minutes to get most of the liquid out.

Probaby put your pasta in while that cooks. Also mix the miso into the water.

Next add the flour to the mushroom pan, and stir up to coat. Then mix in the soy milk, nutritional yeast, and a bit more salt & pepper, and bring to a boil. Reduce heat and fold in the pasta and get it all coated. Turn off heat and add the miso water and green onions. Serve!

Notes

This one has a really interesting flavor, and process! It would be a shame to ruin anything with that many mushrooms in it... I was worried the soy milk would be sweet - it's hard to picture in pasta! And it's so much liquid between that and the water, with limited time to cook out. 

But it all comes together! We've played with reducing the liquid (thus the *s above) so there's less broth at the bottom of the pot - although it's tasty broth ;)