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Creamy Vegan Miso Pasta Sauce (GF)
This Creamy Vegan Miso Pasta Sauce is rich, perfectly flavourful and super easy to make.
Course
Main Course
Cuisine
Japanese
Keyword
creamy vegan pasta, japanese pasta, miso pasta, miso pasta sauce
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
2
Calories
457
kcal
Author
Rhian Williams
Ingredients
200
g
(
7
oz
)
pasta
(gluten-free if necessary - I used brown rice spaghetti)
1
tablespoon
(
1
tablespoon
)
vegetable oil
(or sub coconut, olive or rapeseed oil)
2
(
2
)
garlic cloves
, minced
100
g
(
3.5
oz
)
shiitake mushrooms
, roughly chopped (or any other mushrooms)
230
ml
(
1
cup
)
unsweetened almond milk
(or unsweetened cashew milk or oat milk for a nut-free version)
2
heaped teaspoons
(
2
heaped teaspoons
)
miso
(ensure gluten-free if necessary)
Pinch
(
Pinch
)
salt
to taste
Instructions
Boil the pasta according to instructions on packet.
Heat the oil in a frying pan and add the garlic and mushrooms once the oil is hot - cook for around 7 minutes until softened.
Add the almond milk, miso and salt.
Drain the pasta once cooked and add to the frying pan.
Mix well and add more almond milk if it's looking too dry. Taste and add more salt if necessary.
Enjoy immediately!
Video
Notes
You can add tofu, green peas or edamame for extra protein.
Nutrition
Calories:
457
kcal
|
Carbohydrates:
83
g
|
Protein:
9
g
|
Fat:
10
g
|
Saturated Fat:
6
g
|
Sodium:
209
mg
|
Potassium:
152
mg
|
Fiber:
8
g
|
Sugar:
3
g
|
Vitamin C:
0.9
mg
|
Calcium:
143
mg
|
Iron:
0.2
mg