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?One-pot creamy mushroom pasta in miso broth?Start the week off with just one-pot to wash at dinner time + a yummy meal. What could be better??Happy Monday friends.?
?Recipe: Heat a little olive oil and sauté 1 finely sliced sweet onion, 3 sliced garlic cloves and 8oz sliced cremini mushrooms until mushrooms start to soften. Add 1/4 tsp garlic powder, 1/4 tsp onion granules, 1/4 chili powder, 1/4 salt and 1/4 black pepper. Cook another 30 seconds. Add 3-1/2 cups low-sodium vegetable broth and bring to a boil. Meanwhile, in a small bowl, dissolve 2 tsp yellow miso paste in 1/3 cup almond milk. In a separate bowl, stir 1 tsp cornstarch in 2 tsp warm water until cornstarch dissolves. Once broth is boiling, add 8oz dried rigatoni/pasta and stir. Bring to a boil before reducing heat and simmer until pasta is al dente. (See packet directions for estimated pasta cooking time.) Once pasta is almost ready, add miso almond milk mixture + cornstarch slurry + 1 tbsp nutritional yeast to pot. Keep stirring while pasta continues to cook and sauce thickens. Remove from heat and add salt, freshly ground black pepper and red chili flakes to taste.
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