Sort ingredients
lc333
QR Code
Listen
Pdf
Bring a large pot of water to a boil and generously salt it. Cook the pasta according to package and reserve ½ cup of the pasta water before draining.
In a small bowl or blender combine 2 teaspoons of soy sauce and 2 tablespoons of oil along with the nutritional yeast, corn starch, milk, and miso. Whisk or blend until smooth and set aside.
To a separate large skillet set to medium heat, warm up 1 tablespoon of oil. Add in the sliced mushrooms in a single layer on the pan and allow to brown undisturbed for 3-4 minutes before flipping and continuing to cook on the other side to remove excess water.
Add a pinch of salt to the pan along with the minced garlic and red pepper flakes if using and continue to sauté until the garlic is fragrant, about 1 minute.
Add 2 teaspoons of soy sauce, toss to coat the mushrooms and once absorbed, remove the mushrooms from the pan.
Pour the reserved pasta water to the pan along with the blended miso sauce. Allow the sauce to come to a low simmer for 2-3 minutes then add in the drained pasta, stirring well to coat. Add the parsley, mushrooms, lemon juice and zest then stir once more before adjusting salt and pepper to taste then serve.