Mushroom & Paprika Pasta |
|---|
mushrooms
| 14 | brown mushrooms, cleaned and halved | |||
| ½ | teaspoon | smoked paprika | ||
salt | ||||
black peppercorn, ground | ||||
| 1 | tablespoons |
In a bowl, season mushrooms with smoked paprika, salt, and black peppercorn.
In a large pan over medium heat, melt vegan butter and cook brown mushrooms for 3m on each side. Set aside.
pasta
| 2 | servings | spaghetti |
In a large pot of salted water, boil spaghetti until al dente, or according to package instructions.
sauce
| 1 | tablespoon | vegan butter | ||
| 3 | cloves | garlic, minced | ||
| 1 | leek, cleaned and sliced into rings | |||
| ½ | cup | dry vegan white wine | ||
| 1 | tablespoon | miso paste | ||
| ½ | cup | water | ||
| ½ | cup | vegan cream | ||
| 1 | teaspoon | lemon, juiced | ||
| 1 | teaspoon | paprika | ||
salt | ||||
| 2 | cups | fresh baby spinach |
In a large pan over medium heat, melt European Style Cultured Vegan Butter and cook garlic and leeks until soft (6m).
Add to cook dry vegan white wine until completely absorbed.
Add to simmer miso paste, water, vegan cream, lemon juice, paprika, and salt for 3m. Taste and adjust as needed.
Stir in fresh baby spinach until wilted (2m).
Add to cook mushrooms until heated through.
Stir in pasta to coat with sauce.
Prepare two plates. In each, place a serving of pasta and top with sauce. Serve.