Creamy Mushroom Pasta with Brussels Sprouts (Vegan) by @vegamelon
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• 1 onion, diced
• 3 cloves garlic, minced
• 8 oz (227g) mushrooms, chopped
• 2 medium zucchini or 1 eggplant, diced
• 8 oz (227g) dry pasta
• 1 1/2 cup (360mL) water
• 1 1/2 cup (360mL) plant-based milk
• 2 tbsp miso paste
• 1 vegan bouillon cube
• 1/4 cup nutritional yeast
• 3 tbsp tahini
• Lemon juice + black pepper, to taste
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1. In a pot, fry the diced onions with some water/oil for 4-5 minutes, then add garlic and mushrooms.
2. Once fragrant, add zucchini, pasta, water, and plant-based milk. Cover and cook on low heat for about 10 minutes, then stir in the miso, bouillon, and tahini.
3. When pasta is cooked through, season with lemon juice & pepper and serve warm. Enjoy!
