Vegan Creamy Maitake Mushroom Pasta
This Vegan Creamy Pasta recipe highlights the deep flavor of maitake mushrooms. The key to success is to cook the pasta and sauce simultaneously, allowing the starchy pasta water to enrich the sauce naturally. Serve while hot!
Equipment
- kitchen knife
- cutting board
- frying pan
- cooking chopsticks
- Spatula
- pot
- colander
Ingredients
A Soy Cream Sauce Base
- 1 tablespoon onion koji mix well before use
- 1 teaspoon kome (rice) miso
- 1 teaspoon rice flour baking-grade
- 200 ml plain soy milk
B Vegetables (use maitake, and feel free to swap other vegetables with seasonal ones)
- 50 g maitake mushrooms
- 50 g lotus root
- 50 g broccoli
- spinach a handful
C Sauce Making
- 1 tablespoon olive oil
- 5 g garlic ½ clove
- 100 ml pasta water ≈2 ladles
- ground black pepper to taste
D Boiling Pasta
- 100 g spaghetti
- 1 L water
- 5 g salt 1 tsp
Instructions
Preperation
- Begin boiling water.1 L water
- In a mixing bowl, combine ingredients for A.Tip: Dissolve the rice flour in a small amount of soy milk first to prevent lumps.1 tablespoon onion koji, 1 teaspoon kome (rice) miso, 1 teaspoon rice flour, 200 ml plain soy milk
- Cut vegetables into bite-size pieces. Boil the spinach separately, squeeze out excess water, and chop.50 g maitake mushrooms, 50 g lotus root, 50 g broccoli, spinach
Boil Spaghetti
- Once the water boils, add salt and start cooking pasta according to package instructions.Tip: Add broccoli 1 min 30 sec before pasta is done, cook together, and drain.50 g broccoli, 100 g spaghetti, 5 g salt
Making Sauce (simultaneously with pasta)
- Heat olive oil in a frying pan, sauté garlic until fragrant.1 tablespoon olive oil, 5 g garlic
- Add maitake mushrooms and lotus root, lightly stir-fry.50 g lotus root, 50 g maitake mushrooms
- Pour in reserved pasta water and allow to simmer.100 ml pasta water
- Turn off heat just before liquid evaporates, then add soy cream sauce base. Mix thoroughly.
- Return to medium-low heat, stirring constantly until thickened. Season with black pepper.ground black pepper
Toss
- Combine pasta, broccoli, spinach, and sauce in the pan. Mix well and serve hot.spinach
Notes
- Maitake mushrooms are essential for this recipe as they provide a deep umami flavor. Other vegetables such as lotus root, broccoli, or spinach can be adjusted based on what’s in season.
- When making the soy cream sauce, dissolve the rice flour in a small amount of soy milk first to prevent lumps.
- Be sure to cook the pasta and sauce at the same time—this helps the flavors meld beautifully and ensures everything is served hot and creamy.
- If you prefer a richer flavor, add a drizzle of extra olive oil before serving.
- This recipe serves 1 person, but you can easily multiply the ingredients for more servings.
- Gluten-Free Tip: The creamy soy sauce is naturally gluten-free thanks to the rice flour. To make the entire pasta dish gluten-free, be sure to select gluten-free spaghetti or another gluten-free pasta.