Creamy One-Pot Mushroom Miso Pasta (Vegan, Oil-Free)
An easy one-pot pasta recipe: creamy penne with mushrooms and miso. This main dish is flavorful and nourishing, perfect for a busy weeknight dinner.
- Prep Time: 5
- Cook Time: 15
- Total Time: 20 minutes
- Yield: 4 1x
Ingredients
Scale
- half a yellow onion, sliced thinly
- 8 oz cremini or baby bella mushrooms, cut into fourths
- 1 tbsp white or yellow miso paste
- 6 oz dry penne pasta (about 2 cups)*
- 2 cups vegetable broth
- 1 tbsp nutritional yeast
- 2 heaping tablespoons tahini
- 1 tbsp rice vinegar or lemon juice
- ¼ tsp salt, or to taste
- 2 handfuls arugula or baby spinach
- toasted sesame seeds, to garnish
Instructions
- 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.
Notes
*Use gluten-free pasta to make this recipe gluten-free.
Find it online: https://theplantbasedwok.com/creamy-one-pot-mushroom-miso-pasta/
