PASTA WITH MUSHROOMS, FENNEL AND DARK MISO PASTE
Dark miso paste has a slightly sweet taste, so I immediately had the idea to include fennel to add its freshness, sweetness and aroma. It also stays crispy in the sauce, so it blends nicely with the creamy texture of the mushroom sauce and the al dente cooked pasta.
Ingredients
- ½ red onions (chopped)
- 3 cloves of garlic (chopped)
- ½ fennel bulb (cut into squares approx. 5mm)
- 4 broccoli flowers
- 4 cauliflower flowers
- 1 teaspoon of vegan cheese spread
- 1 tablespoon of yeast flakes
- ½ dcl of vegetable milk (+ water if needed (top up))
- 1 tablespoon of dark miso paste
- 6 champignon mushrooms
- A handful of chopped fresh parsley
- Pepper (add to taste)
- 1 tablespoon of olive oil
- Pasta (I used gluten-free - corn with rice flour)
- Carrot and microgreens (for decoration)
Instructions
- Pasta is cooked according to the manufacturer's instructions.
Meanwhile, prepare the sauce
- Fry the onion in olive oil until glassy, stir in the garlic until it smells nice. Then add the mushrooms and miso paste. Stir for about a minute and add the rest of the vegetables. Add vegetable milk, pepper, add a slice of vegetable cream cheese (if you don't have that, yeast flakes will suffice). If necessary, add some more liquid to combine everything nicely.
Serving suggestion:
- Serve with strips of fresh carrot and microgreens.