Have we been looking forward to mushroom season all summer? Oh yes! Because one thing is for sure: miso miso and mushrooms are the lovers on your plate.

Served with pasta, it is the most delicious comfort food dish we can imagine for this time of year. The secret ingredient of this sauce is white cannellini beans, a handful of cashews and of course chickpea miso miso, which we mix until it is creamy. Add to that spicy fried mushrooms, a dash of white wine and lots of fresh parsley.

We like to serve our vegan mushroom cream sauce with tagliatelle or fusilli. If you don't have any pasta in the house, it also tastes wonderful with crispy baked potatoes and salad. Or maybe even red cabbage? Be sure to try it, we hope you enjoy your meal!

the creamiest miso miso mushroom pasta

recipe for 4 people

ingredients

• 500 g mushrooms (mixed mushrooms: button mushrooms, shiitake, oyster mushrooms)
• 1 onion
• 1 shot of white wine, to deglaze
• 2 tablespoons soy sauce to deglaze
• 1 can of white cannellini beans
• 60 g cashews
• 1/2 clove of garlic
• 1 teaspoon mustard
• 3 tablespoons of nutritional yeast
• 2 tbsp rice miso miso
• 250 ml soy milk
• 3 tablespoons olive oil and a little more for frying
• 1 tbsp white wine vinegar
• salt
• pepper

• 500 g tagliatelle

topping

• 1/2 bunch of parsley

preparation

1. Clean the mushrooms and quarter or halve them depending on their size.
2. Peel the onion and garlic and cut into small cubes.
3. Put the beans in a sieve, rinse and drain well. Now put the beans, cashews, garlic, mustard, yeast flakes, rice miso, soy milk, olive oil, white wine vinegar and pepper in the blender. Blend on the highest setting for a minute until you have a creamy sauce. Finally, season with salt and add soy milk if necessary until you have the desired consistency. Set aside.
4. Heat a little olive oil in a non-stick pan and fry the mushrooms until they are crispy. After a minute, add the diced onions and continue to fry until they become translucent. Deglaze the mushroom and onion mixture with a dash of white wine and the sauce. Continue to simmer until the alcohol has evaporated and then reduce the heat.
5. Cook the pasta in a pan with plenty of salted water according to the instructions on the packet until 'al dente' and then drain.
6. Pour the mixed cream sauce into the pan with the mushrooms and mix carefully over low heat until slightly warm.
7. Finally, add the cooked tagliatelle and mix everything well.
8. Serve the pasta immediately on preheated plates, top with chopped parsley and sprinkle with parmesan or nutritional yeast.
9. enjoy!

fits

• potatoes from the oven
• light tahini dressing for the most delicious salad