1. Bring a large pot of salted water to a boil. Add your favourite pasta and cook according to the package instructions until it’s al dente (slightly firm to the bite). Before draining, make sure to reserve about 1/2 cup of pasta water, which will help thicken the sauce later.
2. While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the mushrooms in batches, allowing them to sear for about 2 minutes on each side. Once golden brown, remove the mushrooms from the pan and set aside.
3. In the same skillet, add another tablespoon of olive oil. Sauté a finely chopped shallot for 1-2 minutes until softened and fragrant.
4. Stir in butter and miso paste, mixing well. If the sauce feels too thick, add a splash of the reserved pasta water to help combine the ingredients. Reduce the heat and return the seared mushrooms to the pan, stirring them into the sauce. Then, add a teaspoon of sherry vinegar for a subtle tang.
5. Add the cooked pasta to the skillet, tossing everything together. Use a bit more of the reserved pasta water to create a creamy consistency. Stir in cream and nutritional yeast for added richness and umami flavour. Season with black pepper to taste.
6. Garnish with freshly chopped parsley before serving. Enjoy!

Tips:

• If not vegan, stir in some cooked shredded chicken for a more substantial meal.
• Experiment with different vegetables like roasted broccoli, asparagus, or wilted spinach would all be delicious additions.
• Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of milk or water to prevent drying out.