Miso Mushroom Pasta

This is everything you want from a bowl of pasta; it's creamy, umami, salty and satisfying. Completely vegan and totally indulgent. We urge you to give this one a try.

Method

Based on 4 servings, adjust as needed.

Step 1

Bring a large saucepan of salted water to the boil for the pasta. Set a large frying pan over a medium-high heat and add 1 tbsp olive oil. Add about one-third of the sliced mushrooms, enough to sit in a single layer. Cook undisturbed for 2 minutes, then stir and continue to cook for 4-5 minutes, until both sides are golden. Remove from the pan and repeat with the remaining mushrooms, adding a tablespoon of oil each time. Remove all the contents from the pan and set aside.

Step 2

Meanwhile, cook the pasta in the boiling water according to the instructions on the packet, about 8-10 minutes.

Step 3

Into the pan you cooked the mushrooms in, add the remaining olive oil. Add the sliced garlic and thyme and cook for 30-60 seconds, until just golden. Working quickly, add the cooked mushrooms and the wine. Let this bubble until all of the liquid has reduced, then add the miso and vegan cream. Simmer for about 10 minutes, until reduced by half. Season to taste with salt and a generous amount of black pepper.

Step 4

Drain the pasta, reserving a cupful of cooking water. Add the pasta and a splash of cooking water to the mushroom mixture and stir to coat in the sauce. Serve straightaway with an extra helping of black pepper - the pepper is the unsung star of the show here so don't hold back.

  • Ingredients
  • Based on 4 servings
  • 300g White Mushrooms, sliced 1x Sainsbury's Closed Cup White Mushrooms 300g
  • 10g Thyme, leaves picked 1x Sainsbury's Bunched Thyme 20g
  • 3 Cloves Garlic, finely sliced 1x Sainsbury's Garlic
  • 190ml White Wine 1x Sainsbury's House Sauvignon Blanc (Small bottle) 18.7cl
  • 250ml Vegan Cream 1x Oatly Creamy Oat Single Cream Chilled 250ml
  • 110g White Miso Paste 1x Miso Tasty Organic White Miso 110g
  • 500g Pappardelle 1x Sainsbury's Pappardelle Pasta, Taste the Difference 500g
  • 4 tbsp Olive Oil 1x Sainsbury's Olive Oil, Extra Virgin 1L
  • 300g Chestnut Mushrooms, sliced 1x Sainsbury's Chestnut Closed Cup Vitamin D Mushrooms 300g
  • Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g
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