Miso Mushroom Pasta

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions, until al dente (slightly firm to the bite). Reserve about 1/2 cup of the pasta water before draining.
2. While the pasta cooks, heat up the olive oil in a large skillet over medium heat. Add the mushrooms in batches and sear on each side for about 2 minutes, and then remove and set aside.
3. To the same pan, heat up another tablespoon of oil. Sauté the shallot and allow this to cook for 1-2 minutes, until fragrant and softened.
4. Now add the butter, miso paste and stir to combine. Add a splash of pasta water if needed to help it mix togehter.
5. Reduce the heat and return the seared mushrooms to the pan and combine with the sauce, add the sherry vinegar and then the pasta. Toss it all together and add some pasta water to make it more saucy. Stir in the cream and nutritional yeast. Season with black pepper to taste.
6. Serve and enjoy your pasta with a garnish of chopped fresh parsley.

Tips:

• Add a protein boost!  If not vegan, stir in cooked shredded chicken for a more substantial meal.
• Experiment with different vegetables like roasted broccoli, asparagus, or chopped 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.