Garlic Miso Shiitake Pasta
Garlic Miso Shiitake Pasta topped with Fresh herbs and Crispy Vegan Quinoa Parmesan
Try this Garlic Miso Shiitake Pasta topped with Fresh Herbs and Crispy Vegan Quinoa Parmesan. It is a beautiful fusion of Italy meeting Asia in one large dish. This pair up really comes together as a nice surprise of wonderful flavors. The shiitake mushrooms are just bursting with zing and topped off with my nut free vegan quinoa parmesan recipe is the bomb.
Making Garlic Miso Shiitake Pasta Recipe
This Garlic Miso Shiitake Pasta recipe is not hard it just has some steps to it. For instance, making some of the main parts of the recipe ahead of time. First if you are wanting to use the Crispy Vegan Quinoa Parmesan for your topping then you have to cook that first. You can even make it the day before. It has to be left out after the quinoa is freshly cooked, drained and a little air dried. Just let it sit uncovered to let the steam evaporate. It gets just the right amount of crispness when cooked in the frying pan if it isn’t too wet. Combine this mixture first and put in the refrigerator. It taste even better after the flavors have mingled.
Second, is to cook your pasta. Choose whatever pasta you like. I like spaghetti because it works well and it is easy to find. After you cook the pasta and drain it add a little olive oil drizzled over it. This will stop the pasta from sticking together. It will make it a lot easier once you add it to the garlic because you can toss it better.
Then chop your herbs and green onions. It is critical to use very fresh herbs. I like to go and get my herbs either the day before I use them or that very same day. Do not pick herbs that are wimpy. If you have to dig through the pile of herbs at the grocery store then that is what you have to do. Also, check your green onions and look for the ones that have firm ends with a lot of extra little green stocks coming out of the bulb. The thin ones are the best.
Sautéing Shiitake Mushrooms
These are some of the best flavored mushrooms I have ever had. The real trick is sautéing the shiitake mushrooms in a dry pan for about 4 to 5 minutes. This allows the mushrooms to sweat and loose some of their moisture. When this happens they become rubbery and able to absorb more flavors. After you have cooked the mushrooms add the olive oil and soy sauce or Bragg’s Aminos to them. This will make them explode with flavor.
This recipe makes a large portion of 4 servings or 8 side dish servings. I really think grilled or fried peppers in soy sauce or broccoli would be an excellent side with this dish. If you have left over quinoa check out my other dishes that use quinoa like my Smoky Garlic Potato Wedges with Crispy Vegan Quinoa Parmesan or my Maple Oat Quinoa Biscuits. I hope you enjoy this Garlic Miso Shiitake Pasta topped with fresh herbs and Crispy Vegan Quinoa Parmesan.
Garlic Miso Shiitake Pasta
Equipment
- Cutting board
- Sharp knife
- 2 small bowls
- Large skillet
- Large pot to cook pasta in, with lid
- Medium sauce pan with lid
- Strainer for pasta
- Large wooden or plastic spatula
- Large wooden or plastic spoon
- Large pasta dish
Ingredients
Crispy Vegan Quinoa Parmesan
- ¾ cup Quinoa drained well
- 2 Tbsp Vegan Butter
- ¼ cup Nutritional Yeast
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- ½ tsp Sea Salt
Garlic Miso Shiitake Pasta
- 1 lb Pasta
- 3 cups Shiitake Mushrooms whole
- 2 Tbsp Olive Oil
- 2 Tbsp Soy Sauce or Bragg's Aminos
- 2 bulbs Fresh Garlic Cloves about 13 to 18 cloves chopped small
- 2 Tbsp Yellow Miso Paste
- ¾ cup Vegetable Broth
- 2 Tbsp Vegan Butter
- 1 Tbsp Olive Oil
Herbs for topping
- 4 Green Onions sliced small
- ½ bunch Cilantro chopped small
- ½ bunch Parsley chopped small
- Coarse Ground Black Pepper optional
Instructions
- In a medium sauce pan with lid cook your quinoa according to instructions for the Crispy Vegan Quinoa Parmesan. Cook at least a cup of dried quinoa. After it is done cooking drain well and let the steam evaporate to eliminate more of the water. Let cool.
- Cook your pasta according to instructions. Strain the pasta and in strainer add about 2 Tbsp of olive oil to help it not stick together. Toss it around in strainer to coat pasta. Set pasta aside.
- Make your Crispy Vegan Quinoa Parmesan. In a medium skillet on medium heat melt your 2 Tbsp of vegan butter and add the drained ¾ of a cup of quinoa. Add the garlic powder, onion powder and salt. Stir until the quinoa is a little crisp, about 3 minutes. When done turn off the heat and add the nutritional yeast. Mix together and transfer to a bowl. Put aside for later.
- On a cutting board chop all your gloves of garlic and set aside in a small bowl for latter. Then chop up your parsley, cilantro and green onions. Put all the herbs and onions together in a bowl and mix together for a topping for latter.
- Next in a large skillet cook your shiitake mushrooms on medium heat for about 4 to 5 minutes until they start to sweat and get rubbery. Then add the olive oil and coat the mushrooms. Then Add the soy sauce or Bragg's Aminos. Toss and continue cooking the mushrooms for about 2 minutes. Transfer to a bowl
- In the same large skillet you cooked the mushrooms in on medium heat melt the 2 Tbsp of vegan butter and add olive oil. When butter is melted and hot add the chopped garlic and sauté for 1 minuted then add the miso and vegetable broth. Squish the miso with your spoon and stir to dissolve the miso into the broth. When most of the miso chunks are dissolved add the strained pasta. Toss to coat. Transfer the garlic miso pasta into a large serving pasta bowl and top with the cooked shiitake mushrooms and herb, green onion mixture. Then top with the Crispy Vegan Quinoa Parmesan. It is ready to serve. Enjoy!