walnut miso pasta

for 2 servings:

sauce:

60g toasted walnuts

4 tbsp nutritional yeast

1 heaping tsp miso paste

1 head of garlic, roasted whole

good splash of water, to blend

cooked pasta

juice from 1 lemon

4 king oyster mushrooms

1 tbsp soy sauce

extra virgin olive oil

dry rosemary

black pepper

method:

add the sauce ingredients to a blender and blend until a pesto-like consistency is reached. add water as needed.

cook the pasta in heavily salted water.

add the mushrooms to a small frying pan with a drizzle of oil and fry until golden, then deglaze with soy sauce.

once cooked, drain the pasta and add pack to the pot with the walnut pesto, lemon juice and a good amount of pasta water. mix on low heat until the sauce is creamy.

to assemble, top the pasta with the mushrooms, extra virgin olive oil, rosemary and black pepper.