Umami Pasta
Serves 4
Cooking time: 1h30
Dietary: Vegan
Ingredients:
1 onion
5 garlic cloves
Bunch of parsley
5 shiitake
Bunch of chanterelle mushrooms
2 creminy mushrooms
1/4 cup dried mushrooms - blended into powder
1/8th cup fresh thyme
5 semi dried tomatoes
2 handfuls of small yellow tomatoes
Teaspoon whole grain mustard
Tablespoon red wine
Tablespoon tamari
1 roasted aubergine
Cut the aubergine in half, drizzle with olive oil, and place in the oven with the cut side down. Roast till completely tender inside (when liquid is seeping out and caramelising)
Dice the onions
Sauté the onions in a non stick pan until translucent
Cut the garlic finely and add to the pan
Chop the mushrooms roughly and add to the pan. Let it sautee for a few minutes. Add the red wine.
Chop the parsley and add to the pan, together with fresh thyme, semi dried tomatoes, yellow tomatoes and tamari.
Blend the dried mushrooms into a powder and add to the sautéing mixture, together with a teaspoon of white miso and the mustard.
Slice open any tomatoes that have not popped open naturally.
Start cooking your pasta in salted water
Add the sauteeing mixture to a blender once all the liquid has evaporated.
Scoop the insides of the aubergine once it has finished roasting, and add to the blender.
Add 2 tablespoons of nutritional yeast, 3 tablespoons of vegan cream cheese (I have my recipe - here’s the link), 1/4 cup of soya milk and 1/4 cup pasta water to the blender, and blend it all till smooth.
Drain the pasta once cooked, add the sauce to the pasta.
Plate it with chopped roasted almonds and chestnuts.
