Vegan Miso Mushroom Spinach Pasta

This creamy vegan mushroom pasta is paired with a miso butter sauce, spinach, and garlic for the best vegan pasta recipe!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Boil a medium-sized, salted pot of water. Then add the entire package of spaghetti squash and the dry orzo. Right before straining, remove 1/3 cup of starchy water and set it aside for later.

Step 2

While that’s cooking, slice the cremini mushrooms and split the enokis into smaller clumps. Melt the vegan butter (I like Myokos) in a saucepan, then add it to a bowl with the miso paste, nutritional yeast, plant-based milk, and lemon juice. Then, whisk together until the sauce is smooth and no clumps remain. Set aside for later.

Step 3

Next, cook the mushrooms. Start by moving them around in the buttery pan and add 1 Tbsp of olive oil once they get dry. Do NOT salt the mushrooms as they will release a lot of water.

Step 4

Cook the mushrooms for 10-15 minutes until all of the juices have been released, evaporated, and the mushrooms are getting crispy. Make sure to stir the mushrooms consistently while they cook.

Step 5

Then, add in the minced garlic and salt and cook everything together for another 2-3 minutes.

Step 6

Add in the spinach and stir it into the mushroom mixture so it starts to wilt. Then, pour in the miso butter sauce and mix it into the vegetables until they are coated.

Step 7

Finally, add in the strained orzo/spaghetti squash mix and reserved pasta water. Mix everything together until the noodles are coated in the sauce.

Step 8

Serve topped with truffle oil or powder and oregano. Enjoy!

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