Have we been eagerly awaiting mushroom season all summer? Oh yes! Because one thing is certain: miso and mushrooms are the perfect match on your plate.

Served with pasta, it's the most delicious comfort food dish we can imagine for this time of year. The secret ingredient in this sauce is white cannellini beans, a handful of cashews, and of course, chickpea miso miso, which we blend until creamy and perfect. We add seared mushrooms, a splash of white wine, and plenty of fresh parsley.

We love serving our vegan mushroom cream sauce with tagliatelle or fusilli. If you don't have any pasta on hand, it also tastes wonderful with crispy roasted potatoes and salad. Or maybe even red cabbage? Definitely give it a try, we wish you happy eating!

the creamiest miso miso mushroom pasta

Recipe for 4 people

ingredients

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

• 500g 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 them into small cubes.
3. Place the beans in a sieve, rinse, and drain well. Now, combine the beans, cashews, garlic, mustard, nutritional yeast, miso, soy milk, olive oil, white wine vinegar, and pepper in a blender. Blend on high speed for one minute until smooth and creamy. Season to taste with salt and add more soy milk if needed to reach the desired consistency. Set aside.
4. Heat a little olive oil in a coated pan and sauté the mushrooms over high heat. After a minute, add the diced onion and continue to sauté until translucent. Deglaze the mushroom and onion mixture with a splash of white wine and the sauce. Simmer until the alcohol has evaporated, then reduce the heat.
5. Cook the pasta in a pot with plenty of salted water according to the package instructions until 'al dente' and drain.
6. Add the mixed cream sauce to the pan with the mushrooms and mix gently over low heat, warming slightly.
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!

This fits

• light tahini dressing for the most delicious salad