Hello & Happy Tuesday
Yesterday I whipped up upwards of four different recipes. From pasta to potatoes, rice krispie treats and more.. I’m excited for all the new eats coming this week! One of my favorite recipes I’ve had been meaning to try is this Miso Mushroom Pasta. I don’t typically use miso a lot, but I always have it on hand. If you’re not familiar with it, it’s fermented soybeans and it just adds a punch of flavor to countless dishes. Given that this dish turned out so good, you’ll prob see it pop up more often moving forward.
When people envision healthy, they typically think pasta is a hard pass. However, while pasta may get a bad reputation for just being a carb heavy meal, you can easily pack on the veggies as much as you want. That being said, it can be the perfect medium to obtain tons of nutrients. Today you can even swap out the pasta for an alternative pasta!
I had ben meaning to try out this dish, but a lot has been going on behind the scenes via EDS. If you follow me on Instagram, I’m sure you know. I’m just so glad I kept this concept in my back pocket as it honestly came out so good. So good that even my husband ate most of it and he doesn’t even like mushrooms lol.
What’s great about this dish, is simply, everything! It’s quick, easy, affordable, packs tons of flavor, is perfect for any season, can easily be made in bulk, has aesthetic appeal, you could easily pair it with any protein, and it’s just hands down my new favorite pasta dish!
If you love all things miso or just amazing simple pasta dishes, you have to try this new vegan Miso Mushroom Pasta!
Why this recipe is great
Perfect for any season
Can easily be made in bulk
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