← Nouns Cooking · Plant-Based

Ingredients

• 400 g Spaghetti
• 300 g silken tofu, drained
• 4 tbsp Nutritional yeast flakes
• 1 tbsp white miso
• 1 clove Garlic
• ½ Lemon, juiced
• 4 tbsp olive oil, divided
• 1 pinch ground turmeric, for colour (optional)
• 250 g king oyster or chestnut mushrooms, very thinly sliced
• 1 tbsp Soy sauce
• 1 tsp Smoked paprika
• 1 tsp Maple syrup
• 1 tsp Black pepper, coarsely ground
• Salt
• 1 handful Parsley, chopped (optional)

Method

1. Blend the tofu, nutritional yeast, miso, garlic, lemon juice, 2 tbsp oil, turmeric (if using) and a pinch of salt until completely smooth.
2. Heat the remaining oil in a large frying pan over medium-high heat. Spread out the mushrooms and fry for 8–10 min, turning once or twice, until crisp at the edges. Add the soy sauce, paprika and maple syrup and toss for 1 minute, until sticky. Tip onto a plate.
3. Cook the spaghetti in well-salted boiling water until al dente. Scoop out a mug of the cooking water, then drain.
4. Return the pasta to its pot over the lowest heat, pour in the tofu sauce and a few splashes of pasta water and toss for 1–2 min, until glossy and clinging to every strand. Don't let it boil.
5. Serve topped with the mushrooms, lots of black pepper and parsley.

Tips

• King oyster mushrooms, sliced lengthways, crisp up most like bacon.
• Use gluten-free pasta, tamari and a gluten-free miso to make it gluten-free.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food Lazy Cat Kitchen