adapted from Delicious Everyday.
- 2 Tbsp olive oil
- 14 oz mushrooms, washed and sliced
- 2 shallots, peeled and diced
- 4 garlic cloves, minced
- 2 tsp rosemary or thyme finely chopped
- 3 1/3 cups vegetable stock
- 12 oz pasta
- 2 1/2 cups milk
- 2 tsp salt
- 2 Tbsp nutritional yeast or parmesan
- 2 tsp white miso
Place a large lidded frying pan over a medium high heat. The pan should be wide enough to fit your spaghetti, without breaking it.
Add the oil to the pan and fry the mushrooms until lightly golden. Once the mushrooms are cooked, add the shallots, garlic and herbs. Cook until the shallots are translucent and the garlic is fragrant, 1-2 minutes, taking care to stir the pan so that the garlic doesn’t burn.
Add the vegetable broth (or water). Add the pasta, 2 cups of milk (reserving half a cup), salt, nutritional yeast and miso. Cover the pan and bring it to a boil. Remove the lid, reduce to a simmer and cook for 8 to 10 minutes or until the pasta is cooked, stirring every minute or so to make sure the pasta doesn’t clump together.
When the pasta is cooked, remove the pan from the heat, and add the reserved half cup of milk and stir it through. Season to taste with salt and pepper. Serve immediately, garnished with crushed red pepper and/or parmesan if desired.