With this recipe, we want to demonstrate how easily you can integrate Miso into the simplest everyday meals. While creamy mushroom pasta is a very common recipe, we reinvent it by adding Shiro Miso and soymilk. The slightly sweet and aromatic Shiro Miso provides the intensity to the dish that the parmesan would usually provide in many of the traditional versions.
- 50 g shiro Miso
- 350 g soy milk (We recommend using organic soy milk, e.g Provamel as this is more creamy than regular soy milk)
- 300 g champignons, thinly sliced
- 4 garlic cloves, finely chopped
- 1 medium sized onion
- 200 g Tagliatelle
- 3 Tbsp Olive Oil
- Pepper and Salt
Mix the shiro miso together with a third of the soy milk until the mixture is even, then add the remaining soy milk.
Chop the onions and mushrooms. Finely chop the parsley and the garlic. Fry the onion and garlic in olive oil until they turn a bit gold. Give all the mushrooms in the pan and add some salt for them to shrink.
After the mushrooms have taken on a goldbraun color, reduce the heat. Add the miso-soy milk mixture. Let it simmer briefly. Keep stirring until the sauce takes on a thick consistency.
Finally, add the cooked tagliatelle to the pan and mix them well. Sprinkle with some pepper and garnish with the parsley before serving.