Miso Butter Pasta

• servings: 4 servings
• active time: 5 minutes
• total time: 30 minutes

Ingredients

8 ounces spaghetti

1 tablespoon avocado oil (or oil of choice)

1 tablespoon vegan butter

5 ounces shiitake mushrooms (sliced)

sea salt and black pepper to taste

4 cloves garlic (minced)

3 tablespoons white miso

1 to 1 ½ cups pasta water (start with 1 cup)

¼ cup vegan parmesan

2 tablespoons fresh parsley (chopped, or herb of your choice)

Directions

Prepare pasta as per instructions on the box in a large pot of well salted water. Drain pasta.

Heat 1/2 tablespoon of oil and the full tablespoon of vegan butter in a large pan over medium-high heat.

Add the mushrooms into the pan and sauté until the mushrooms are golden, about 5 to 8 minutes. Season lightly with sea salt and ground black pepper. Remove mushrooms from the pan and set aside.

Lower heat to medium low and let the heat drop for about 3 minutes to ensure the pan is at the right temperature (so the garlic you're about to add in doesn't burn and the sauce doesn't dry out).

In the remaining 1/2 tablespoon of oil, add in the minced garlic and sauté for about 1 minute. Add in the miso, and the pasta water. Stir all the ingredients together with a whisk until miso is dissolved and thoroughly combined.

Add in the vegan Parmesan and stir to combine.

Add in the pasta, mushrooms and the parsley and toss together until all ingredients are mixed and turn off heat (you don't want to dry out the pasta). Feel free to add a little pasta water 2 tablespoons at a time for a creamier sauce too.

Taste and adjust seasonings as desired. Enjoy!

Nutrition

• Calories: 325 kcal
• Total Fat: 9 g
• Saturated Fat: 2 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.01 g
• Sodium: 581 mg
• Total Carbohydrate: 51 g
• Dietary Fiber: 4 g
• Total Sugars: 3 g
• Protein: 10 g