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Creamy Mushroom and Broccoli Pasta


  • 1 tsp olive oil
  • 4 large king oyster mushrooms, sliced
  • 1 tsp liquid aminos (or liquid seasoning)
  • 1 tsp cajun all-purpose
  • 8 oz dried spaghetti
  • 1 large head of broccoli, chopped into florets

Creamy Sauce

  • 1/4 red onion
  • 3 cloves garlic
  • 6 oz / 170 g soft silken tofu, drained
  • 3 tbsp shiro miso (or miso paste)
  • 1 tbsp ground toasted sesame seeds 
  • 2 tbsp nutritional yeast
  • 1 tbsp vinegar, white or apple cider
  • 1/4 cup water
  • 1/4 tsp garlic pepper 
  • Salt, to taste


  1. Prepare the Ingredients: Bring a large pot of water to boil for the pasta. Slice the mushrooms, chop the onion, and cut the head of broccoli into florets.

  2. Cook the Pasta and Broccoli: Add the pasta to the boiling water and cook according to the package directions. During the last minute of cooking, add the broccoli florets to the pasta water, don't leave them in for much longer than this. Drain both the pasta and broccoli, then set aside and keep warm.

  3. Cook the Mushrooms: Heat the olive oil in a frying pan over a medium heat. Add the sliced mushrooms and cook for about 2 minutes until they start to brown. Add the liquid aminos and cajun all-purpose seasoning, then reduce the heat and cook for a further minute or so more before removing from the pan.

  4. Prepare the Sauce: In a blender, add the chopped onion, garlic, silken tofu, shiro miso paste, ground toasted sesame seeds, nutritional yeast, vinegar, water, salt, and pepper. Blend until smooth and creamy.

  5. Heat the Sauce: Pour the blended sauce into the frying pan you used for the mushrooms and put on a low heat. Cook for a couple minutes until the sauce starts to thicken, stirring often to prevent sticking. Taste and adjust the seasonings to your preference. We recommend adding a small dash of cajun all-purpose and 1/4 tsp garlic pepper.

  6. Combine and Serve: Add the drained pasta and broccoli to the sauce in the frying pan. Stir until evenly coated. Add the cooked mushrooms, mix well, then remove from heat and serve.

Tips and Variations

  • Liquid Aminos or Liquid Seasoning: A gluten-free alternative to soy sauce, available at most health food stores.

  • Shiro Miso: A type of Japanese fermented soybean paste. If unavailable, you can substitute with another type of miso paste, keeping in mind it may alter the flavor slightly.


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