Ingredients

The following ingredients have 2 Servings
  • 350 g / 12½ oz chestnut mushrooms
  • 45 ml / 3 tbsp olive oil, divided
  • 35 g / 5 tsp red miso*,divided
  • 1 tsp maple syrup
  • 4 tsp apple cider vinegar (or lemon juice), divided
  • 3 garlic cloves, 2 finely diced, 1 grated
  • 4 tsp soy sauce or tamari, divided
  • 200 g / 7 oz spaghetti (GF if needed)
  • 2 tbsp nutritional yeast
  • 45-60 ml / 3-4 tbsp vegan single cream or creamy plant milk
  • ¼ tsp ground black pepper
  • chopped fresh parsley or thyme, to serve
  • chopped toasted hazelnuts, to serve (optional)

Instruction

  • Heat up the oven to 220° C / 425° F (20° C / 70° F less on fan setting) and grab a deep baking dish or a baking tray.
  • Cut mushrooms into 7 mm / ¼" slices and place in the baking dish. Bake for about 15 minutes - until the mushrooms release their natural juices and most of these juices evaporate.
  • Mix 1 tbsp of olive oil, 1 tbsp miso paste, maple syrup, 2 tsp apple cider vinegar, a grated garlic clove, 2 tsp soy sauce in a small bowl. Mix well and set aside.
  • Stir miso marinade through partially-cooked mushrooms and return the dish into the oven for another 10-15 minutes, giving them a stir halfway through. When done, the mushrooms should be fully cooked and there should be a little bit of thickened marinade still left in the dish.
  • Cook pasta short of al dente. Drain reserving about 60 ml / ¼ cup of pasta cooking water.
  • Whisk pasta cooking water with 2 tsp miso paste, 2 tsp soy sauce, nutritional yeast and 1-2 tsp apple cider vinegar, to cut through the richness and add a bit of tang.
  • Heat up a large frying pan on a low heat. Once hot, add oil and allow it to warm up before adding finely chopped garlic cloves.
  • Sauté the garlic on a low-medium heat, until fragrant but do not let it brown. Stir the entire time.
  • Add pasta water mixture and vegan cream (or creamy plant milk). Whisk well to emulsify, season with a generous amount of pepper and some salt if needed.
  • Toss the pasta in the 'cheesy' sauce quickly. Then add baked mushrooms to the pan, together with all the pan juices - I like to use 1 tbsp of pasta water to deglaze the baking dish to capture all of the delicious flavours. Mix well and adjust the seasoning if needed.
  • Divide between two plates. Sprinkle with chopped parsley and crushed toasted hazelnuts.