Luscious, flavorful and delicious is what this pasta is. This meal was a last minute inspiration. I had nothing planned, opened the refrigerator and mushrooms jumped out at me. – use me, use me. The sauce is light and silky. I am looking forward to the leftovers.
- 1 shallot, minced
- 16 oz. mushrooms, sliced
- 1 tbsp garlic, minced
- 1/2 c frozen peas
- 1 tsp All-purpose Seasoning
- 1 tsp miso paste
- 1/2 c marsala wine
- 1/2 c nutritional yeast
- 1/2 c vegetable broth, plus some for sautéing
- 12 oz brown rice pasta
- 1 tsp cornstarch
Prepare pasta according to package directions.
In a large dutch oven dry saute shallots. If they begin to stick add a tablespoon to the pan. Saute shallots until translucent.
Add mushrooms, garlic, peas, all-purpose seasoning and miso paste. Stir so that the veggies are all coated with the seasoning.
Add marsala wine, and stir.
Cook until mushrooms become tender to the fork.
Add cooked pasta and stir well.
Mix 1/2 cup of vegetable broth with the cornstarch and make a slurry. Pour slurry over pasta and veggies. Stir pasta and veggies well so that the sauce coats the pasta.
Serve. Eat. Enjoy.
