Mushroom & Paprika Pasta

SERVES 2PREP COOK

mushrooms

14

brown mushrooms, cleaned and halved

½teaspoon

smoked paprika

salt

black peppercorn, ground

1tablespoons

vegan butter

  1. In a bowl, season mushrooms with smoked paprika, salt, and black peppercorn.

  2. In a large pan over medium heat, melt vegan butter and cook brown mushrooms for 3m on each side. Set aside.

pasta

2servings

spaghetti

  1. In a large pot of salted water, boil spaghetti until al dente, or according to package instructions.

sauce

1tablespoon

vegan butter

3cloves

garlic, minced

1

leek, cleaned and sliced into rings

½cup

dry vegan white wine

1tablespoon

miso paste

½cup

water

½cup

vegan cream

1teaspoon

lemon, juiced

1teaspoon

paprika

salt

2cups

fresh baby spinach

  1. In a large pan over medium heat, melt European Style Cultured Vegan Butter and cook garlic and leeks until soft (6m).

  2. Add to cook dry vegan white wine until completely absorbed.

  3. Add to simmer miso paste, water, vegan cream, lemon juice, paprika, and salt for 3m. Taste and adjust as needed.

  4. Stir in fresh baby spinach until wilted (2m).

  5. Add to cook mushrooms until heated through.

  6. Stir in pasta to coat with sauce.

  1. Prepare two plates. In each, place a serving of pasta and top with sauce. Serve.