Creamy Miso Mushroom Pasta

Sauce

• 200 g silken tofu
• 1 Tbsp white miso paste
• 2 Tbsp PureHarvest Tamari
• 1 Tbsp nutritional yeast
• 1 Tbsp lemon juice or rice vinegar
• 2 Tbsp PureHarvest Soy Milk
• Salt & pepper to taste

Mushrooms

• 1 Tbsp olive oil
• 1 shallot or small onion, finely sliced
• 250 g mixed mushrooms (shiitake, cremini, oyster, or button), sliced
• 2 garlic cloves, minced
• 1/2 tsp dried thyme
• Splash of PureHarvest Tamari

Pasta

• 250 g pasta
• 2 cups baby spinach
• Fresh parsley or chives, for garnish

1. Cook the pasta according to the packet instructions. Reserve ½ cup of the starchy pasta water before draining.

2. In a blender, combine silken tofu, miso paste, tamari, nutritional yeast, lemon juice, garlic, and a splash of soy milk. Blend until silky smooth. Taste and adjust seasoning.

3. While the pasta cooks, heat oil in a large pan over medium heat. Add shallot and cook for 2–3 minutes, then add garlic, thyme, and mushrooms. Sauté for 7–10 minutes until mushrooms are golden and tender. Splash with tamari to deglaze the pan and boost the umami.

4. Lower the heat, add the blended sauce to the mushrooms as well as the spinach, and stir to combine. Add a bit of pasta water to loosen if needed, and let it warm through for 2–3 minutes.

5. Toss the pasta into the sauce and mix until everything is coated and creamy. Add more pasta water as needed to achieve your desired consistency.
   Serve immediately, topped with fresh herbs.