Umami Mushroom Pasta with Edamame & Cashew Drizzle

Ready in 30 minutes • Serves 2
This dish most recently appeared in My Vegan & Veggie (3 Nights For 2) on Sunday, June 23, 2024.

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Umami is one of the five basic tastes and is most commonly defined as “savoury”. This tasty Japanese-inspired pasta will get your tastebuds humming. The flavours of miso and porcini are infused into the mushrooms, tossed in fresh pappardelle and finished with a zesty cashew drizzle. This is what you call absolute deliciousness!

Ingredients

Lemon & Cashew Drizzle

1 lemon, zested
2 Tbsp vegan butter
1/2 pack chopped cashew nuts

Mushroom

200g portobello mushrooms, sliced 1cm
1 drizzle of oil
30g garlic paste
20g white miso paste
1/2 pack porcini powder mix
1 cup vegetable stock
2 Tbsp vegan butter

Fresh Pappardelle

200g vegan pappardelle
1 cup edamame beans

To Serve

1 lemon, cut into wedges
1 spring onion, thinly sliced

Steps

Bring a pot of salted water to the boil.
Zest lemon. Heat first measure of vegan butter in a pot on medium heat. Add cashews, stirring for 2 minutes or until nutty brown. Add lemon zest and set aside in a bowl.
Slice mushrooms 1cm. Heat oil in frypan on medium-high heat. Cook garlic paste and miso paste for 30 seconds until fragrant. Add mushroom and measure of spices. Cook for 5 minutes, stirring, until mushrooms are tender. Add stock and simmer for 5 minutes.
Separate pasta so it is not stuck together. Cook pasta and edamame beans in pot of boiling water for about 3 minutes, until just tender. Drain and return to pan with mushrooms and second measure of vegan butter. Cook for a further 1 minute and season to taste with salt and pepper.
Cut lemon into wedges and thinly slice spring onion.
Top pasta with lemon & cashew drizzle. Garnish with spring onion and lemon for squeezing.

Nutritional Information

Energy	3077 kj 735 kcal
Protein	24.8g
Carbohydrate	74.3g
Fat	35.5g