Vegan Mushroom Pasta

Ingredients

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Mushrooms

  Oyster, raw

  4 large or 592g

• Liquid aminos

  Bragg's

  2 tsp or 10g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Spaghetti

  Dry pasta, enriched

  8 oz or 227g

• Broccoli

  Raw

  1 bunch or 608g

• Onions

  Raw

  4 tbsp chopped or 40g

• Garlic

  Raw

  4 cloves, minced or 12g

• Tofu

  Silken, firm, Mori-nu, soy

  6 oz or 170g

• Miso

  3 tbsp or 52g

• Sesame butter

  Seeds, tahini, from roasted and toasted kernels (most common type)

  1 tbsp or 15g

• Nutritional Yeast

  Vegan - Whole Foods Market

  2 tbsp or 15g

• Vinegar

  Cider

  2 tbsp or 30g

• Water

  Plain, clean water

  4 tbsp or 59g

Directions

1. Bring a large pot of water to a boil for the pasta.
2. Slice the mushrooms, chop the onion and garlic, and cut the broccoli into florets.
3. Add the pasta to the boiling water and cook according to package directions. Add broccoli to the pasta water for the last 30 seconds, then drain and keep warm.
4. Heat oil in a frying pan, add mushrooms, and cook for about 2 minutes until they start to brown. Add liquid aminos, reduce heat, and cook briefly before removing from the pan.
5. In a blender, combine onion, garlic, silken tofu, miso paste, tahini, nutritional yeast, apple cider vinegar, water, and salt and pepper to taste for the cream sauce. Blend until smooth and creamy, then heat in the frying pan on low until it thickens, stirring often.
6. Combine pasta and broccoli with the sauce, stirring until coated. Add mushrooms, remove from heat, and serve immediately.