Creamy Mushroom Zucchini Pasta

Serves 3 | Prep time: 10 mins | Cooking time: 30 mins

INGREDIENTS

• 1 large onion, 250g; diced
• 3 cloves garlic, minced
• 8oz mushrooms, 225g; sliced
• 3 medium zucchinis, 600g; sliced
• 8oz dry pasta of choice, 225g
• 1 1/2cups water, 360g
• 1 1/2cups plant-based milk, 360g
• 2 Tbsp miso paste, 36g
• 1/2 vegan bouillon cube, 5g; or use salt to taste
• 1/4 cup nutritional yeast, 25g
• 3 Tbsp tahini, 45g
• juice of 1/2 lemon, or to taste
• 1/2 tsp black pepper, or to taste

METHOD

1. In a pot, heat some oil and sauté the onions for 4-5 minutes, then add garlic and mushrooms.
2. Stir well. Cook for 6-8 minutes, or until mushrooms have released some of their water.
3. Add zucchini, pasta, water, and milk. Bring to a boil over high heat, then cover the pot and reduce the heat to low. Simmer for 12-15 minutes, then stir in the miso, vegan bouillon, and tahini.
4. Cook for 5-8 more minutes, or until the pasta has cooked through. Season with lemon juice and black pepper to taste, then serve warm.
5. I served mine with broccoli, but you can enjoy the pasta as is.