Creamy mushroom and miso pasta
Ingredients
- Dried pasta for 4 peeps
- 600g mushrooms, sliced (chestnut shrooms if you can get em, otheriwse swiss browns or buttons)
- 2 large handfuls of spinach
- small bunch of chives (finely chopped + extra to serve)
- olive oil
- sea salt
- lots of black pepper
For the sauce
- 20gms dried porcini mushrooms
- 2 cloves of garlic
- 300gms silken tofu
- 2 tbsp brown rice miso paste
- 1/2 lemon, juiced
- Salt
Method
Place the dried mushrooms in a bowl and cover with 150ml of boiling water. Leave to soak for 10 minutes.
Next, put the pasta on to cook.
While the pasta cooks, heat a frying pan to medium and add a drizzle of olive oil. Then add the mushrroms and a pinch of salt. Cook for 5-10 minutes, until tender.
When the dried mushrroms have done soaking for 10 minutes, put them in a blender with their soaking liquid and the rest of the sauce ingredients. Blend until smooth - season to taste.
When the pasta is ready, drain it, reserving some of the pasta water.
Stir the drained pasta, the sauce, the chopped spinach and the chives into the mushroom pan. Cook everything together for a minute or so, until the spinach has wilted, adding a little of the reserved pasta water if needed.
Serve with sea salt and lots of black pepper (and spare chives).
From (Instagram)[https://www.instagram.com/reel/CuP-bV2MGlQ/?igshid=MzRlODBiNWFlZA==]