MISO MUSHROOM PAPPARDELLE

Pappardelle pasta might be my favourite pasta. It’s definitely worth seeking out for this recipe, but if you can’t find it another shape would work of course. The tahini, lemon zest and chilli really elevate this dish. I hope you love it as much as I do! Original recipe developed for 2 portions.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Cook down the mushroom and tofu mix. In a medium pan, on a medium heat, heat a glug of olive oil and when it’s shimmering, add the torn mushrooms and a small pinch of sea salt (we’re adding more salty things later so don’t go wild here). Cook for 5 minutes, moving around the pan regularly, until the mushrooms are reduced in size and browning. Meanwhile, remove your tofu from the packet, give it a good squeeze, wrapped in a tea towel or absorbent kitchen paper to remove any excess water, then crumble into the pan directly with your hands into small pieces. Add a dash more olive oil if you need it and a little pinch of sea salt, then cook off, moving regularly, for a further 5 minutes on a low-medium heat.

Step 2

2. Add your aromatics. Once the tofu and mushrooms are browning off nicely (don’t worry if some of the bits are sticking to the pan) add the white onion, another small pinch of sea salt and another teaspoon of olive oil. Cook for a further 5 minutes, moving regularly, then add the red chilli and the garlic. Mix everything together in the pan, cook for 2-4 minutes longer, then deglaze with the tamari. Use your spatula to get any bits off the bottom of the pan! Turn the heat down/off whilst you cook the pasta

Step 3

3. Cook the pasta. Pop a pan of salted water on to boil for the pasta, then, when it’s cooked, ladle the pasta directly into the mushroom tofu sauce and gently toss. Reserve a mug of pasta water for the next step!

Step 4

4. Add the sauce and serve. In a small bowl, add the miso paste and 4 tbsp pasta water (original 2 portion recipe), mix with a flat whisk or fork until no lumps remain, then pour over the pasta mix in the pan and gently toss with tongs, so as not to break the pasta. Sprinkle over the parsley, drizzle the tahini, grate the lemon zest and sprinkle the chilli flakes, then serve into bowls and dig in!

Step 5

5. Boosted protein. Blend the nutritional yeast, cashews, sea salt and garlic powder in a small blender cup to a fine powder, then season to taste. Be careful not to blend for too long, as the cashews will start to release their moisture and the parm will become clumpy (you should need around 10 seconds of blending). I recommend making a bigger batch of this, at least 2 portions, and saving any leftover for later (it will last about 1 week in a sealed container).

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