Description
Enjoy a satisfying and creamy vegan mushroom pasta dish that’s bursting with umami flavor. The combination of tender King Oyster mushrooms, nutritious broccoli, and a silky tofu-based sauce makes this a delicious and nutritious meal for any day of the week.
Ingredients
Mushrooms:
- 1 teaspoon olive oil
- 4 large King Oyster Mushrooms
- 2 teaspoon liquid aminos, (see Recipe Notes Below)
- 1 teaspoon all-purpose seasoning
Pasta and Sauce:
- 8 oz dried spaghetti
- 1 head broccoli, large
- 1 shallot sized onion, (or 1/4 large onion)
- 3 cloves garlic
- 6 oz silken tofu, drained
- 3 tablespoon shiro or white miso paste, (see Recipe Notes)
- 2 tablespoon ground toasted sesame seeds, (or 1 tbsp tahini)
- 1–2 tablespoon nutritional yeast
- 1–2 tablespoon vinegar, white or apple cider
- 1/4 cup water
- salt and pepper to taste
Instructions
- Prepare Ingredients: Slice mushrooms, chop onion and garlic, and cut broccoli into florets.
- Cook Pasta: Boil water, cook pasta and broccoli, then drain.
- Sauté Mushrooms: Cook mushrooms with aminos and seasoning.
- Make Sauce: Blend all sauce ingredients until smooth, heat in a pan.
- Combine: Toss pasta, broccoli, and mushrooms in the sauce.
Notes
- Liquid aminos is a gluten-free alternative to soy sauce.
- White miso paste adds ‘umami’ flavor but check for gluten content.
- Make oil-free by omitting oil and using water for cooking.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch
- Method: Sauté, Boil, Blend
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 385 kcal
- Sugar: 6g
- Sodium: 841mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 0mg
