- 7 ounces linguinie pasta
- 4 ounces mushrooms (I used cremini but you can use any variety)
- 2 tablespoons oil
- 1 teaspoon sherry vinegar, white wine vinegar or red wine vinegar
- 1 tbsp red miso paste (white also works)
- 3 tablespoons vegan butter, softened
- 5 garlic cloves
- 1/2 cup full fat coconut milk
- 1 scallion, chopped
- 2 tsp sesame seeds
- Salt/Pepper as needed
- Bring a large pot of water to a rolling boil. Season generously with salt and add the dried pasta. Cook the pasta until just under al dente (a minute less than on its package directions), then drain the pasta and set aside.
- Heat a large skillet over high heat with a tablespoon of oil, and sauté the sliced mushrooms for 3-5 minutes until nicely browned. When cooked, drizzle with vinegar and give them a little toss, and set aside. (If doubling the recipe cooke in batches to ensure the mushrooms get a good sear)
- To start on the sauce, whisk the miso paste and soft vegan butter together in a small bowl until it forms a paste.
- In a medium saucepan, add the minced garlic and a tablespoon of oil, and cook over medium heat for 30 seconds to a minute until fragrant. Add in the sautéed mushrooms, miso-butter mixture, coconut milk, and bring this sauce to a boil, stirring gently.
- Now add the cooked pasta into the sauce, and stir until the pasta is well coated. Season with additional salt, and cook for 1-2 minutes until the pasta is al dente, then remove from the heat.
- Portion the pasta into two bowls, and top with sliced scallions and freshly cracked black pepper and sesame seeds.
- Serving Size: 2-4